Ingredients:
- 200g prawns (peeled and deveined)
- 1/2 medium green cabbage, shredded (about 3 cups)
- 2 tbsp olive oil or avocado oil
- 2 garlic cloves, minced
- 1 small onion, thinly sliced
- 1 tbsp ginger, minced
- 1 tbsp soy sauce or tamari (use coconut aminos for paleo)
- 1/2 tsp sesame oil (optional)
- Salt and pepper to taste
- Fresh cilantro or green onions, for garnish
Instructions:
- Prepare the Ingredients: Start by shredding the cabbage finely, like noodles, and set it aside. Clean and pat dry the prawns if they’re fresh or defrosted.
- Sauté the Aromatics: In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat. Add the garlic, onion, and ginger. Sauté for 1–2 minutes until fragrant and the onions are translucent.
- Cook the Prawns: Add the prawns to the pan and cook for about 2–3 minutes on each side, or until they turn pink and are cooked through. Remove the prawns and set them aside.
- Cook the Cabbage: In the same pan, add the remaining 1 tablespoon of olive oil. Add the shredded cabbage and cook for 4–5 minutes, stirring frequently until the cabbage softens and resembles noodles.
- Combine Everything: Return the cooked prawns to the pan with the cabbage. Add soy sauce (or tamari/coconut aminos), sesame oil, salt, and pepper. Stir everything together and cook for another 2 minutes until everything is heated through and well combined.
- Serve: Garnish with fresh cilantro or green onions. Serve hot and enjoy!
Tips:
- Add a pinch of chili flakes for a spicy kick.
- You can substitute cabbage with zucchini noodles for a slightly different texture.
