Pak choi, also known as Chinese cabbage, is a popular vegetable in Asia. The WHO ranks Chinese cabbage at the top of the list of the most nutrient-dense vegetables. This means it has very few calories but is packed with positive nutrients. I recommend pak choi in a salad with shrimps.
Ingredients
200 g of shrimps
1 pak choi cabbage
250 g of flat pasta (fettuccine)
red onion
2 cloves of garlic
sweet and hot paprika
oil for frying
salt and pepper
béchamel sauce
2 tablespoons of butter
1 tablespoon of flour
1 cup of milk
salt and white pepper
nutmeg
Preparation
Slice the onion into thin wedges and fry it in a pan with a little oil until it turns lightly golden. Add the minced garlic and fry for a moment until fragrant.
Clean the shrimps, remove the shells and dark veins. Sprinkle the shrimps with sweet and hot paprika, then add them to the onions. Fry for 2-3 minutes on high heat until they turn pink on both sides. Set aside.
Cut the leaves of the pak choi from the white stems. Slice the white stems into small pieces and cook them in salted water for about 3-4 minutes until they are al dente. Leave the pak choi leaves raw.
Meanwhile, cook the fettuccine according to the package instructions. Once cooked, drain the pasta, reserving some of the cooking water.
Prepare the béchamel sauce. On low heat, melt the butter in a saucepan, then add the flour. Whisk for 1-2 minutes until the flour turns slightly golden. Gradually pour in half of the milk while whisking to avoid lumps. Slowly add the remaining milk, stirring until the sauce thickens. Season with salt, pepper, and grated nutmeg. Cook for a few minutes until the sauce reaches the consistency of thick cream.
Add the cooked fettuccine and parts of the pak choi – both raw leaves and cooked white stems – to the pan with the shrimps and onions. Pour in the prepared béchamel sauce and mix well. Simmer over medium heat for 3-4 minutes until the pak choi leaves soften and everything is well combined.