Charred Hispi Cabbage with Spiced Turmeric Butter & Crispy Shrimp Floss

A stunning dish that showcases the sweet, smoky flavours of charred hispi cabbage elevated with fragrant Southeast Asian aromatics. The clarified turmeric butter infused with gapi paste and birds eye chillies adds richness, umami depth, and a gentle heat throughout. Whilst this recipe shines when grilled over cherrywood for that enhanced smoky flavour, it works beautifully in a hot pan and finished in the oven if you don't have access to a BBQ - the key is achieving that lovely caramelisation on the cut surfaces.

Serves: 4 as a side, 2 as a main with rice Prep time: 20 minutes Cook time: 15 minutes

Ingredients:

For the cabbage:

• 2 hispi cabbages, halved lengthways

• 2 tbsp vegetable oil

• Sea salt and black pepper

For the clarified turmeric gapi butter:

• 200g unsalted butter

• 2 tsp ground turmeric

• 2 tbsp gapi paste (Thai shrimp paste)

• 3-4 birds eye chillies (scuds), pounded to a coarse paste

• 2 cloves garlic, pounded to a coarse paste

• 1 tsp sea salt

For the shrimp floss:

• 100g dried shrimp, soaked and drained

• 1 tbsp palm sugar

• 1 tbsp fish sauce

For serving:

• 20 curry leaves, deep-fried until crispy and salted

• Fresh coriander leaves

• Fresh mint leaves

• Crispy fried garlic (optional)

• Crispy fried shallots (optional)

• Lime wedges

• Jasmine rice (for a larger meal)

Method:

1. Prepare the aromatics: Using a pestle and mortar, pound the birds eye chillies and garlic to a coarse paste. Set aside.

2. Prepare the clarified turmeric gapi butter: Gently melt the butter in a small saucepan over low heat. Add the pounded chilli and garlic paste, turmeric, gapi paste, and salt, whisking until everything is fully dissolved and combined. Continue cooking until the milk solids separate and turn golden. Strain through muslin and keep warm.

3. Make the shrimp floss: Pulse the soaked dried shrimp in a food processor until fluffy. Heat a dry wok over medium heat, add the shrimp floss, palm sugar, and fish sauce. Stir constantly for 3-4 minutes until golden and crispy. Set aside.

4. Prepare the cabbage: Heat your BBQ to medium-high heat. Brush the cut sides of the hispi cabbage with oil and season generously with salt and pepper.

5. BBQ the cabbage: Place cut-side down on the grill and cook for 4-5 minutes until nicely charred. Flip and cook for another 3-4 minutes until tender but still with bite.

6. To serve: Arrange the charred cabbage on a platter alongside steamed jasmine rice if serving as a main. Drizzle generously with the warm clarified turmeric gapi butter. Sprinkle over the shrimp floss and salted curry leaves. Finish with fresh coriander and mint leaves, crispy garlic and shallots (if using), and lime wedges on the side.

Chef's Tips:

• Don't pound the chillies and garlic too fine - you want some texture and little bursts of heat

• The chilli and garlic will infuse beautifully into the butter whilst cooking

• Adjust the number of chillies to your heat preference - scuds pack a proper punch!

Storage: Best served immediately whilst the cabbage is still warm and the butter is fragrant.

This dish perfectly captures my approach to cooking - taking beautiful British produce and elevating it with authentic Thai techniques and bold flavours. The combination of smoky char, aromatic spiced butter, and those lovely textural contrasts creates something truly special.

Have you tried making this at home? I'd love to see your creations! Tag me on Instagram and let me know how you get on. For more recipes like this, head over to my website and subscribe to stay updated with all my latest dishes and cooking techniques.

You can also find more of my Thai cooking secrets in my cookbooks "Cook Thai" and "Thai in 7" - perfect for bringing restaurant-quality flavours into your own kitchen. Drop a comment below and tell me what your favourite Thai-British fusion dish is!

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