Clean stem cabbage, removing hollow stems. Pluck leaves from stems and wash. Finely dice shallots and garlic.
Fry bacon in wok without fat and remove from wok.
In the bacon fat, sauté shallots and garlic (add a little sunflower oil if needed). Add stem cabbage and shrimp and continue to sauté. Season with salt, soy sauce, fish sauce and sesame oil. Mix in sesame seeds, bacon and chili and toss. Finally, mix in lemon juice and zest along with the curry herb and arrange the stem cabbage in a bowl.
Preparation Tip:
This dish tastes wonderful with rice or egg noodles.
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