Crab Pan with Pointed Cabbage

Boil water with salt, pour in long grain rice and add curry. Allow long grain rice to swell for half an hour and perhaps drain.

Cut pointed cabbage into wide strips, onion into narrow rings. Heat butter and sauté onion until translucent. Add pointed cabbage and sauté. Pour in clear soup and sauté for 15 minutes.

Stir the long grain rice and shrimps into the vegetables, heat briefly and season with soy sauce.

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