Japanese onion sauce with Chinese cabbage and shrimp

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 2 garlic cloves
• 2 tbsp honey
• 4 tbsp soy sauce, light
• 4 tbsp dry sherry
• 1 tbsp Tabasco or red pepper sauce
• 6 tbsp sesame oil
• 2 tbsp oyster sauce
• 1 small Chinese cabbage
• 1 carrot(s)
• ¼ cucumber(s)
• 100 g cooked shrimp
• sesame

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

goes well with sushi

For the sauce, roughly chop the onion, peel and quarter the garlic. Place in a blender with all the ingredients and puree until smooth. Chop the Chinese cabbage, removing any hard bits and the stalk, blanch in salted water for 5 minutes, drain, rinse with ice-cold water and allow to cool. Peel the carrot and cut into thin sticks 3-4 cm long. Halve the cucumber, remove the seeds and also cut into thin sticks 3-4 cm long. Mix the cooled Chinese cabbage with about 3/4 of the sauce and fill into bowls. Decorate with carrot and cucumber sticks and shrimp, pour the remaining sauce over the top and sprinkle with sesame seeds. If you like sushi, you’ve probably come across a salad dressed with this kind of sauce before. What kind of salad you choose is of course a matter of taste; alternatives to Chinese cabbage include: Iceberg or romaine lettuce, carrots and cucumber always go well in it and the sesame is actually a must.