Asian Chinese cabbage salad with king prawns

Ingredients for 4 servings:

• 1 small head of Chinese cabbage
• 2 m.-large carrot(s)
• 1 small onion(s)
• 1 red chili pepper(s)
• 1 piece(s) ginger root, at least the size of a walnut
• 1 tbsp soy sauce
• 1 ½ tbsp rice vinegar
• 1 pinch(s) brown sugar
• 2 tbsp water
• 3 tbsp sesame oil
• Parsley, chopped, for decoration
• 500 g prawns (king prawns), frozen or fresh
• 2 tbsp rapeseed oil
• 1 garlic clove(s)
• 1 slice(s) ginger root
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

very aromatic salad with shrimp for hot days

Wash the Chinese cabbage and cut the front part, i.e. only the soft part, into strips. Peel the carrots and either grate them or slice them thinly with a cucumber slicer, halving them if necessary. Peel the onion and dice very finely. Place everything in a bowl. Deseed the chili pepper and slice thinly. Set aside 3 slices. Peel the ginger and grate it finely. The amount depends on your taste, but it should be a walnut-sized piece. Put the chili, ginger, soy sauce, vinegar, sugar, and water in a cup, mix well, and then whisk in the oil. Pour everything over the salad and set aside. It can marinate while the shrimp are frying. Heat rapeseed or neutral cooking oil in a pan. Peel the garlic clove, cut it into 3 pieces, and add it to the oil. Add the reserved chili slices and a large slice of ginger to the pan and fry over medium heat for about 4 minutes to flavor the oil. Don’t burn the garlic, or it will become bitter. Remove the garlic and chili from the pan, increase the heat to high, and fry the frozen or fresh king prawns on both sides. Just before the end, drizzle with the sesame oil and soy sauce. Don’t overcook them, so they don’t become hard and tough. Fry in two batches if necessary. Don’t overcrowd the pan, so they don’t start absorbing water and boiling. Stir through the salad and season with soy sauce if desired. Sprinkle with parsley. Arrange the prawns decoratively and season with salt. Serve with baguette.