Pointed cabbage with shrimp from the wok

Ingredients for 4 servings:

• 250 g shrimp(s), fresh or frozen
• 1 m.-sized onion(s)
• 1 head of pointed cabbage, a good kilo
• 1 tbsp sesame seeds
• 3 tbsp oil,
• 6 tbsp soy sauce
• 1 tsp Sambal Oelek, if you like more
• n. B. Salt
• e.g. sesame oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

low-fat

Cut open the backs of the prawns and remove the dark intestines, if necessary. Then wash and pat dry. Peel and finely dice the onions. Remove the outer leaves from the pointed cabbage, quarter them, and cut them into thin strips. Wash and drain well. Toast the sesame seeds in a pan without oil, let them cool, and set aside. Heat 1 tbsp. oil in a wok. Fry the prawns for about 3-4 minutes, turning them over. Season with salt and remove from the pan. Heat 2 tbsp. oil in the frying fat and fry the onions and pointed cabbage in batches for about 5 minutes. Return all the vegetables to the wok and season with sambal oelek and soy sauce. Serve, drizzle with sesame oil, and sprinkle with sesame seeds. Serve with basmati rice.