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🍽️ Sweet and Spicy Shrimp with Coleslaw

500 kcal · 30 min · 4 servings

Ingredients

• 250 g Napa cabbage (0.25 Napa cabbage)
• salt
• 50 g small carrots (1 small carrot)
• 1 small red onion
• 0.5 lime
• 75 ml coconut milk (9 % fat)
• 2 tsp powdered sugar
• 1 tsp red wine vinegar
• pepper
• 2 sprigs cilantro
• 3 tbsp cane sugar
• 1 dried chili pepper
• 2 tbsp Thai fish sauce
• 1 clove garlic
• 3 scallions
• 400 g shrimp (with shell, 8 shrimp)
• 2 tbsp oil

Instructions

1. 1. Remove the hard core from the white cabbage.
2. 2. Cut the cabbage into very fine strips across the grain.
3. 3. Sprinkle the cabbage strips with some salt and mix them vigorously.
4. 4. Let the salted cabbage sit for 30 minutes.
5. 5. Peel the carrot meanwhile.
6. 6. Cut the carrot into fine strips.
7. 7. Peel the red onion.
8. 8. Cut the red onion into fine strips as well.
9. 9. Squeeze the lime.
10. 10. Whisk the coconut milk with powdered sugar, vinegar, one tablespoon of lime juice, and some pepper.
11. 11. Drain the cabbage.
12. 12. Mix the drained cabbage with the carrot and onion strips into the coconut milk mixture.
13. 13. Wash the coriander leaves.
14. 14. Shake the leaves dry.
15. 15. Pluck the leaves from the stems.
16. 16. Finely chop the coriander leaves.
17. 17. Stir the chopped coriander leaves into the salad.
18. 18. Let the salad marinate for another 30 minutes.
19. 19. Put brown sugar, the chili pepper, fish sauce, and three tablespoons of water into a small saucepan.
20. 20. Bring the mixture to a boil.
21. 21. Stir constantly until the sugar has completely dissolved.
22. 22. Let the sauce cool down.
23. 23. Peel the garlic.
24. 24. Finely chop the garlic.
25. 25. Wash the spring onions.
26. 26. Remove the dry ends of the spring onions.
27. 27. Cut the spring onions into pieces about two centimeters long.
28. 28. Break the shrimp out of their shells.
29. 29. Leave the tail pieces on the shrimp.
30. 30. Cut the shrimp open along the back.
31. 31. Remove the black veins of the shrimp.
32. 32. Rinse the shrimp.
33. 33. Pat the shrimp dry.
34. 34. Put oil into the wok.
35. 35. Heat the oil until it starts to smoke.
36. 36. Add the shrimp and garlic to the wok.
37. 37. Sauté the shrimp briefly.
38. 38. Season the shrimp with pepper.
39. 39. Add three to four tablespoons of the chili fish sauce.
40. 40. Cook the shrimp while stirring until the sauce sticks to them.
41. 41. This process takes about two minutes.
42. 42. Add the spring onion pieces.
43. 43. Fry the onions for another 45 seconds.
44. 44. Taste the coleslaw again.
45. 45. Place the shrimp on a plate.
46. 46. Serve the shrimp with the salad.

Nutrition per serving

• kcal: 500
• Protein: 40 g · Fett/Fat: 17 g · Carbs: 44 g