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Light Opening |
Let’s cook. Try out some of the easy-to-do and great tasting dishes below with our World Kitchen products.
Share your favourite recipe with us at AsiaConsumer@worldkitchen.com. You may see your recipe published on the website. |
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Spicy Cabbage & Prawn Salad
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Sambal dressing
- 3 large red chillies (60g), seeded and sliced
- 10g roasted shrimp paste (belacan)
- ½ teaspoon salt
- 3 tablespoons kasturi lime juice
- 2 tablespoons sugar
- 400g cabbage leaves*
- 5 shallots, thinly sliced
- 1 torch ginger bud (bunga kantan), thinly sliced
- 200g medium sized prawns, shelled and blanched
* Or 1 medium-sized banana flower
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- Combine the chillies, shrimp paste, salt, kasturi lime juice and sugar in an electric blender/food processor. Blend fairly finely, set aside.
- Blanch cabbage leaves in boiling water until wilted but not soft (about 1 minute). Remove and “refresh” in a bowl of cold water. Gently squeeze leaves in your hands to remove as much moisture as possible. Cut into 2 cm slices.
- Combine cabbage, shallots, torch ginger and prawns in a mixing bowl. Pour sambal dressing over and toss gently. Serve immediately.
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6001018
Pyrex 1.5L Mixing Bowl
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110-N-LP
Corelle Dinner Plate
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(Rated by Members) |
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