Ginger Shrimp in Napa Cabbage
- SERVINGS: MAKES ABOUT 2 DOZEN WRAPS
- One unpeeled 4-inch piece of fresh ginger
- 1 teaspoon salt
- 4 cups water
- 24 medium shrimp, shelled and deveined
- 12 Napa cabbage leaves, halved lengthwise, ribs removed
- 2 teaspoons Asian black bean-chili sauce
- 1/2 cup daikon sprouts, roots trimmed
- In a food processor, finely chop the ginger. Transfer to a saucepan, add the salt and water and bring to a boil. Simmer over moderate heat for 10 minutes. Strain the ginger broth through a fine sieve, discarding the ginger. Return the broth to the saucepan and bring to a boil. Add the shrimp and cook over high heat just until opaque, about 1 minute. Remove the shrimp to a plate with a slotted spoon and let cool. Let the cooking liquid cool too, then add the shrimp and refrigerate until chilled, at least 30 minutes. Drain the shrimp and pat dry.
- In a large pot of boiling water, cook the cabbage until tender, about 2 minutes. Drain and let cool under running water, then dry the cabbage leaves thoroughly with paper towels.
- Cut the cabbage into 6-by-1-inch strips. 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. Repeat with the remaining ingredients. Serve chilled or at room temperature.
A Washington State Sauvignon Blanc.