This
simple, light dinner is all about freshness and big flavor. With Thai spice,
savory vegetables, and aromatic ginger and garlic, the tastiness is all over
this dish. Fresh seafood and silky rice noodles round out the “stuffing” for
crisp cabbage leaves—and it all comes together in less than 20 minutes.
Serves 2
Ingredients
For the Sauce
- 3 Thai
chiles, finely chopped
- 1 tbsp
sambal oelek (fresh ground chile paste)
- 1 tbsp
fresh lime juice
- 1 tbsp soy
sauce
- 1 tbsp fish
sauce
- 2 tsp sugar
For the Cabbage Wraps
- 2 oz Thai
noodle sticks, broken into thirds
- 1 tbsp
peanut oil
- 1 scallion, thinly sliced
- 1/2 small
red bell pepper, julienned
- 1/2 small
green bell pepper, julienned
- sea salt
- freshly
ground black pepper
- 2 small garlic cloves, finely chopped
- 1/2-inch
piece of ginger, peeled and finely chopped
- 1/2 lb
peeled, deveined shrimp (26-30 count), cut crosswise in half
- 1/3 lb sea
scallops (about 1-1/2-inch diameter), quartered
- 1/4 tsp
dried red chile flakes
- 4 medium napa cabbage leaves
- lime
wedges, for garnish
|
Prepared Peppers, Scallions, Ginger, and Garlic |
|
Shrimp and Scallops |
|
Prepared Scallops and Shrimp |
|
Napa Cabbage Leaves |
Preparation
For the Sauce
- Combine all
ingredients in a bowl, stirring well to dissolve the sugar. Transfer to a
serving bowl (if serving at the table) and set aside.
|
Thai Sauce |
For the Cabbage Wraps
- Bring a medium pot of water to a boil. Remove from the heat
and add the noodles, stirring to separate. Cover and let stand 10 minutes to
soften. Drain and rinse in a sieve under cold water. Set aside and re-rinse
just before continuing.
- Heat a wok or deep skillet over medium-high heat and add
the peanut oil. Add the scallion and bell peppers and season lightly with salt
and pepper. Stir-fry 2 minutes.
|
Peppers and Scallions Beginning to Stir-Fry |
- Add the garlic and ginger and stir-fry 30 seconds. Add the
shrimp, scallops, and chile flakes and stir-fry until seared and just cooked
through, 3-4 minutes.
- Add the noodles to the wok and stir to combine with the
other ingredients.
|
Ginger, Garlic, and Seafood Added |
|
Noodles Added |
- Lay the cabbage leaves on a work surface. Divide the wok
mixture among the leaves.
|
Stuffed Cabbage Leaves |
To serve, place 2 stuffed cabbage leaves on each of 2 plates
and garnish with lime wedges. Drizzle all with sauce or serve the sauce at the
table.
No comments:
Post a Comment