Simmered Shrimp and Cabbage
Cooking the cabbage and shrimp separately brings out the texture of each, and adding scallop adductor muscle adds umami
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Put shredded cabbage, scallion oil, and salt into a bowl, mix well, then cover with plastic wrap and microwave for about 5 minutes at 500W
2
Heat salad oil in a frying pan over high heat and fry the seasoned shrimp. Once cooked through, remove from the frying pan and set aside
3
Add [A] to a frying pan and fry until fragrant, then add the Chinese soup and boiled scallops
4
Season with salt and sugar, add the cabbage from [1], cover, and cook for 2-3 minutes until softened
5
Gradually add the water-dissolved potato starch to thicken the sauce. Return the shrimp from [2] to the frying pan and finish by drizzling with green onion oil
6
Remove from heat, serve in a bowl and it's done
Ingredients for 4 people
-
- cabbage
- 200g
-
- Scallion oil
- 1 tablespoon
-
- salt
- 1/2 tsp
-
- Shrimp (seasoned)
- About 20 fish
-
- Salad oil
- 2 tbsp
-
[A]
- Scallion oil
- 1 tablespoon
-
- soy sauce
- 1 tablespoon
-
- Chop garlic
- 1 tsp
-
- Canned scallops boiled water
- 20g
-
- Chinese soup
- 200cc
-
- salt
- A little
-
- sugar
- A little
-
- Water-soluble potato starch
- 1 tsp
-
- For finishing on scallions
- 1 tablespoon
[PR]
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