Cauliflower with Chili Strips

Remove stem end from cauliflower, rinse and cut into bite-sized roses. Rinse chili peppers, cut in half lengthwise, remove stems and seeds. Cut halves into small, fine strips.

Clean and rinse the spring onions and cut into rings. Remove the skin from the garlic and crush it, remove the skin from the ginger and grate it finely.

Add the cauliflower to salted water and cook over a medium heat with the lid closed for about 1000 cmin until al dente, then drain in a sieve.

Heat oil in a wok or saucepan. Stir-fry ginger, chili strips, garlic and green onions for about 3 min until translucent. Add the shrimp paste. Deglaze with the soy sauces and 100 ml of tap water and thicken the sauce a little bit.

Add the cooked cauliflower and let everything simmer for three minutes.

Serve with long grain rice and sambal ölek.

Our tip: If you want the flavor to be particularly intense, use fresh ginger! If this is not at hand can also be used ground.

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