Here’s another great way to use a winter cabbage – the flavours are fresh and crisp, and contrast nicely with the richness of the peanut sauce – a winter comfort food by any definition. You can easily substitute some smalls pieces of chicken breast for the prawns. This peanut sauce is a real winner and can also be served on its own as a dip for crudites, chicken satay, Thai prawn crackers, etc.

First make the peanut sauce by combining the following ingredients in a small pot: 1/3 cup coconut milk (reduced fat versions work well here), 2 tbs peanut butter (the health food shop nut butters or crunchy peanut versions work great), 1 tbs honey (or palm sugar if you have some), 1 tbs soy, 1 tbs Thai fish sauce, 1 tbs lime juice, 1 tbs sweet chili sauce (otherwise substitute some freshly chopped red chili), 1 tbs chopped or grated fresh ginger. Whisk together, bring to a boil, then simmer till the sauce has thickened (about 5 minutes).

In a large frying pan add a little rapeseed/canola oil and then add 1 medium cabbage, washed and sliced. Stir fry for a couple minutes on a medium-high heat till the cabbage begins to wilt a little. Now add 2 garlic cloves, chopped and stir around for another minute. Add a drizzle of sesame oil and then 200g prawns (in any of the following combo: raw/cooked/frozen/fresh). Pour over the peanut sauce, add a little Thai fish sauce to taste and stir around. The prawns will take no time at all to heat through so make sure you don’t overcook!  Sprinkle with sesame seeds as a garnish.

Serve with some fragrant Thai rice if you like. Serves 2.

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