Asian-style cabbage salad with fried scampi

Ingredients

• 1 kg white cabbage (about 1 kg)
• 1 red bell pepper
• 1 red chili pepper
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 2 tbsp sesame oil
• 1 tsp brown sugar
• 1 tbsp Sesame seeds
• 3 tbsp rice wine
• light soy sauce
• 8 large shrimp (prepped except for tail segment, peeled and deveined)
• Salt
• Pepper (freshly ground)
• 2 tbsp rice flour
• 1 Egg white
• 60 g bread flour
• vegetable oil (for frying)

Instructions

1. 1.

   Quarter the cabbage, clean it, and remove the tough core. Slice or shred the quarters into fine strips. Wash the bell pepper and chili, halve them, remove seeds, stems, and white membranes. Finely chop the chili and slice the bell pepper into thin strips. Peel and finely mince the garlic. Together with ginger and chili, briefly sauté in hot oil. Sprinkle with sugar and sesame seeds, mix in the cabbage, and deglaze with rice wine. Add a splash of soy sauce and a little water, cover, and simmer for 5-10 minutes. Fold in the bell pepper, season with soy sauce, and let cool while stirring occasionally.

2. 2.

   Wash the shrimp, season with salt and pepper. Dust with flour, dip in beaten egg white, then coat with panko breadcrumbs. Fry in hot oil for 3-4 minutes until golden brown. Drain on paper towels and serve atop the salad.