Cut off the stem from the cabbage and remove the leaves. Cut the cabbage leaves into bite-sized pieces and boil them in salted water for 5-6 minutes. Rinse the leaves in cold water and dry.
Clean the oyster shells, cut them in half and remove the thick stalks. Peel and chop the onions. Peel and finely chop the ginger. Clean and chop the chili pepper. Halve the garlic onion.
Heat the rapeseed oil and clarified butter in a large pan and gently fry the cabbage leaves. Salt and add a little sugar. Now add the oysters mushrooms and onions and fry them a little. Add chilli, ginger and garlic and mix well. Pour in half of the broth, then simmer for 20 minutes. Pour the stock over from time to time. Cover the pan with a lid for the last 10 minutes.
Meanwhile, clean the prawns and cut them in half lengthwise (butterfly cut) in the shell about 1 cm from the tail ends. Remove the intestines. Quarter the pears lengthwise and remove the core. Heat the olive oil in two separate pans and fry the shrimps and pears briefly and sharply. Salt and pepper shrimp.
Add both to the cabbage and mix carefully with the other ingredients. Let everything simmer for another 5 minutes on moderate heat and finally season with lime juice and zest. Salt and pepper again if necessary.
Ingredients for the rice:
Clean and chop the parsley. Boil the rice with a pinch of salt, a few slices of ginger and double the amount of water, then let it simmer on low heat. Garnish the white cabbage shrimp pan with parsley and serve with basmati rice.