Directions

To Prep

1. Rinse the cabbage under running water. Chop off the cabbage stem. Shred the cabbage.
2. Rinse the garlic and bird’s eye chilli finely, then mince them. Reserve.
3. Peel off shrimp shells. Chop off the shrimps’ head. The shrimps must have only the tail and flesh left. Use a knife to slit the shrimp flesh until the cut is deep enough to make the shrimps flat. Wash the shrimps under running cold water twice. Reserve.
4. In a small mixing bowl, mix chopped garlic and bird’s eye chilli with the fish sauce.
5. Add sugar and lime juice. Mix well until sugar is properly dissolved.
6. Place shredded cabbage in the centre of the serving plate and bitter melons around the cabbage.
7. Place the shrimps on top of the cabbage. Pour the sauce over the shrimp.
8. Garnish the dish with spearmint. Serve.