Plus violet que rouge – Crevettes à la noix de coco, chou rouge épice, sauce tofu aux câpres



Red cabbage is often consumed raw in salads recipes, but cooked red cabbage is also delicious, it has a mild flavor and full of vitamins and fibers.

In France it’s often cooked with apples and also red wine. Today was such a hot day in San Francisco that I certainly was not going to make anything with red wine. I like to substitute panko to regular breadcrumbs, they tend to be crunchier and I like to bake them in the oven instead of frying. Regular breadcrumbs you found in the US are made with regular bread loaves, panko is closer to French breadcrumbs, made with baguette bread therefore made with bread that has more crust than US bread and they are lighter and crunchier.

Red cabbage turns purple when cooked and to keep its raw red color, you can add a little vinegar. I love silken tofu, it’s delicious to substitute to cream cheese in desserts, is also perfect to make vegetarian mayonnaise. For those who don’t like the natural taste of tofu, please don’t be afraid, this sauce tastes delicious, has a creamy consistency and enhanced with dijon mustard so, it can be used with any grilled vegetables or grilled meat.

Ingredients for 4

For the red cabbage

  • 1 whole red cabbage
  • 1 orange
  • 1 1/2 yellow onion, chopped
  • 1/2 tsp all spice powder
  • 2 tbs olive oil
  • salt and pepper

For the shrimp he marinade

  • 32 jumbo shrimps, cleaned and deveined
  • 1 cup light coconut milk
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp fresh ginger

For the shrimps

  • 32 shrimps (4 skewers each)
  • 1 cup coconut flour
  • 1 cup panko breadcrumbs
  • 2 eggs
  • salt and pepper

For the tofu sauce

  • 1/2 lb silken tofu
  • 1 tsp soy sauce
  • 3 garlic cloves, crushed
  • 1 tsp Dijon mustard
  • 1 tbs capers, chopped


For the cabbage

Grate cabbage and set aside. Heat up olive oil, add onions and cook until onions are browned, add all spices for 3 seconds. stir well. Add cabbage, salt and pepper and juice of one orange. Cover and cook for about 25 min or until cabbage is tender.

For the shrimps

Mix all ingredients of the marinade together, stir well, and marinate shrimps for about 2 hours.  Remove shrimps from the marinade. Beat eggs, and dip shrimps in coconut four, first, then the egg, then the panko breadcrumbs. Place 2 shrimps per skewer and broil at low temperature in the oven until the shrimps are nice and browned on both sides.

For the tofu sauce

Mix all ingredients in a blender, and blend until the tofu turns into a nice and creamy consistency. Add capers and salt and pepper at the end.