Ginger Shrimp in Napa Cabbage

1. 1

   In a food processor, finely chop the ginger.

2. 2

   Transfer to a saucepan, add the salt and water and bring to a boil.

3. 3

   Simmer over moderate heat for 10 minutes.

4. 4

   Strain the ginger broth through a fine sieve, discarding the ginger.

5. 5

   Return the broth to the saucepan and bring to a boil.

6. 6

   Add the shrimp and cook over high heat just until opaque, about 1 minute.

7. 7

   Remove the shrimp to a plate with a slotted spoon and let cool.

8. 8

   Let the cooking liquid cool too, then add the shrimp and refrigerate until chilled, at least 30 minutes.

9. 9

   Drain the shrimp and pat dry.

10. 10

    In a large pot of boiling water, cook the cabbage until tender, about 2 minutes.

11. 11

    Drain and let cool under running water, then dry the cabbage leaves thoroughly with paper towels.

12. 12

    Cut the cabbage into 6-by-1-inch strips.

13. 13

    Set a shrimp at one end of a cabbage strip, top with a scant 1/8 teaspoon of the black bean-chili sauce and a few of the sprouts and roll up the shrimp in the cabbage strip.

14. 14

    Repeat with the remaining ingredients.

15. 15

    Serve chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.