Fried pointed cabbage and Nashi pear in licorice Szechuan glaze with lemon onions and shrimp

Ingredients for 2 servings:

• 600 g pointed cabbage
• 1 Nashi pear(s)
• 75 g butter
• ¼ tsp salt
• 1 small onion(s), red
• 2 tbsp lemon juice
• 3 tbsp soy sauce
• 1 tsp Szechuan pepper, whole
• 1 tsp licorice powder
• ½ tsp cinnamon powder
• ¼ tsp chili flakes
• n. B. Lemon onion juice
• 150 g shrimp(s), raw, ready to eat
• 1 tbsp peanut oil
• n. B. Pepper, black

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Halve the pointed cabbage lengthwise and cut into thin strips to reach the amount called for in the recipe. Remove any tougher pieces of the stalk between the strips. Peel the nashi pear, remove the core, and then dice the pear. Peel the red onion, slice it into 2 mm thin rings, and place it in a small bowl. Pour over the lemon juice, mix well, and let it marinate for at least 10 minutes. For the glaze, grind the Szechuan peppercorns and mix thoroughly with the soy sauce, licorice powder, cinnamon powder, and chili flakes until smooth. Pour in the liquid from the marinated onions, squeezing the onions a little. Melt the butter in a large, deep frying pan or roasting pan, sprinkle in the salt, and add the pear and pointed cabbage. Increase the heat to high and stir frequently until the pointed cabbage collapses for about 3 minutes. Then fry for another 3 minutes, stirring constantly, until the pointed cabbage begins to develop browned spots. Then reduce the heat considerably, pour the mixed glaze into the pan and immediately stir for about 1 minute until the sauce is completely absorbed. Meanwhile, briefly fry the shrimp on both sides in a small pan with peanut oil and finally season with black pepper. When serving, distribute the marinated onion rings over the pointed cabbage and pear pieces and place the shrimp on top. If the specified amount of butter seems too much, you will notice that the butter is completely absorbed by the cabbage during frying. The pan should also be large because raw pointed cabbage has a lot of volume but shrinks considerably when frying. If you don’t have a Nashi pear, don’t use any other pear, but rather a more tart apple.