Recipe to produce 4 portions
Shrimps (usually tinned)
White cabbage, shredded
Cabbage stalk (white center core)
Clarified butter, melted
Cut stalk of cabbage into matchstick size—pip and chop chili very fine—chop parsley stalks—add soya sauce to cabbage stalk, chili and parsley—let stand 1 hour—open shrimps—measure cream, butter and clarified butter—slice onion finely.
Serve with freshly warmed bread, rolls, or hot toast. Serve with a tossed salad and chilled beer.
© 1966 Graham Kerr. All rights reserved.