Shrimp with Jaroma cabbage

Ingredients for 1 servings:

• 3 m.-sized shrimp(s), fresh
• 1 tbsp oil (sesame oil)
• pinch(s) of salt
• 150 g white cabbage (Jaroma cabbage)
• 2 tbsp butter (garlic butter)
• 25 g soy sauce
• 2 stalks of chervil
• Pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Prawns with aroma from the wok

Remove the shrimp from their shells, leaving only the tails. Slightly score the back lengthwise and carefully pull out the black intestines. Halve the shrimp to 2/3 full. Season the sesame oil with salt and pepper and marinate the shrimp briefly. Trim and wash the jalapeño cabbage and drain well. Then cut into coarse strips. Heat the garlic butter in a wok. Add the cabbage strips and sauté for about 5 minutes (the jalapeño cabbage should definitely be browned). Then add the raw, marinated shrimp and continue to fry for about 3 minutes. Season to taste with salt, pepper, soy sauce and seasoned sesame oil (from the marinating). Wash the herbs, shake dry and pick off the leaves. Arrange the cabbage and shrimp on a plate. Sprinkle with the herbs and serve immediately. Flavored rice (e.g. Basmati) or baguette goes well as a side dish.