Equipment
* optional
Ingredients
Cabbage Cups
- 1 savoy or green cabbage, leaves gently separated, washed and dried
Zesty Dressing
- 45 ml fresh lime juice
- 30 ml fish sauce
- 20 g palm sugar, finely grated
Stir-Fry
- 500 g raw tiger prawns, peeled, deveined, tails removed
- 30 ml neutral oil, high smoke point
- 1 lemongrass, tender pale center only, finely minced
- 3 garlic, minced
- 10 g ginger, peeled and finely grated
- 2 bird's eye chilies, thinly sliced
- 150 g red bell pepper, finely diced
- 80 g roasted unsalted cashews
Garnish
- 15 g fresh cilantro, roughly chopped
- 10 g fresh mint, leaves torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 348 kcal
- Protein
- 30 g
- Carbohydrates
- 21 g
- Fat
- 18 g
- Fiber
- 3 g
- Sugar
- 9 g
- Sodium
- 510 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 201 mg
- Potassium
- 765 mg
- Calcium
- 134 mg
- Iron
- 4.0 mg
- Magnesium
- 123 mg
- Phosphorus
- 402 mg
- Zinc
- 3.2 mg
- Vitamin A
- 80 mcg
- Vitamin C
- 74 mg
- Vitamin E
- 1.0 mg
- Vitamin K
- 59 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.11 mg
- Niacin
- 0.9 mg
- Folate
- 62 mcg
- Water
- 202 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Submerge the separated cabbage leaves in a large bowl of ice water for 10 minutes to crisp them. Drain well and pat thoroughly dry with a clean kitchen towel or use a salad spinner.
In a small mixing bowl, vigorously whisk together the lime juice, fish sauce, and grated palm sugar until the sugar is completely dissolved.
Heat a wok or large skillet over high heat. Once smoking hot, add the neutral oil, swirling to coat the pan.
Add the minced lemongrass, garlic, ginger, and bird's eye chilies. Stir constantly for 30 seconds until highly fragrant but not browned.
Add the prawns to the wok in a single layer. Sear without moving for 1 minute, then toss and stir-fry until they turn completely pink and opaque, reaching an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).
Toss in the diced red bell pepper and toasted cashews, continuing to stir-fry for 1 more minute until the pepper is vibrant but still crisp.
Pour the zesty dressing into the wok. Stir everything together rapidly for 30 seconds to allow the sauce to coat the ingredients and slightly reduce, then immediately remove the wok from the heat.
Fold the chopped cilantro and torn mint into the hot stir-fry off the heat. Spoon the mixture generously into the crisp cabbage leaves and serve immediately.
Chef's Notes
- Mise en place is absolute culinary law for stir-frying. Once the wok is hot, you will not have time to chop or measure. Have all ingredients in small bowls beside the stove before you turn on the heat.
- For the ultimate crunch, double-roast the cashews. Toss them in a dry skillet for a few minutes before adding them to the dish, even if they were purchased pre-roasted.
- If using savoy cabbage, the crinkled leaves will hold onto the dressing beautifully, but they are slightly more delicate than standard green cabbage. Treat them gently when soaking in ice water.
- Do not overcook the prawns. A perfectly cooked prawn forms a relaxed 'C' shape. If it curls into a tight 'O', it is overcooked and will be chewy.
Storage
Refrigerator: 2 days — Store the stir-fry filling and the cabbage leaves in separate airtight containers to maintain crunch.
Reheating: Gently reheat the filling in a skillet over medium heat just until warmed through, or serve at room temperature.
Troubleshooting
Prawns are tough and rubbery
Cause: The prawns were cooked too long or the wok was not hot enough, leading to boiling rather than searing
Fix: Cannot be fixed
Prevention: Ensure wok is smoking hot before adding ingredients, and remove from heat immediately once prawns form a C-shape
Cabbage leaves split when filling
Cause: Leaves were forcefully peeled from the core or have a very thick, stiff rib
Fix: Double up two torn leaves to create one sturdy cup
Prevention: Cut a small V-shape to remove the thickest part of the core stem at the base of each leaf before filling
Dressing lacks depth or tastes entirely sour
Cause: Palm sugar did not fully dissolve, or the fish sauce was under-measured
Fix: Stir in an extra pinch of finely grated palm sugar or a few drops of warm water into the wok before serving
Prevention: Whisk dressing until no sugar granules remain at the bottom of the bowl
Cultural Context
While stir-frying is originally a Chinese technique, the flavor profile of this dish is distinctively Thai, relying on the essential balance of sweet, salty, sour, and spicy. Serving highly seasoned fillings in crisp leaves is reminiscent of Miang Kham, a traditional Southeast Asian snack that wraps intensely flavorful ingredients in wild betel leaves.
