Shrimp in Sweet-Spicy Glaze

Ingredients

• 250 g Chinese cabbage (0.25 Chinese 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 stalks coriander
• 3 tbsp cane sugar
• 1 dried chili pepper
• 2 tbsp Thai fish sauce
• 1 Garlic clove
• 3 spring onions
• 400 g shrimp (with shell, 8 shrimp)
• 2 tbsp oil

Instructions

1. 1.

   Clean the cabbage and remove the core. Cut across the ribs into fine strips. Sprinkle with a little salt, mix well, and let stand for 30 minutes.

2. 2.

   Meanwhile peel the carrot and cut into fine strips. Peel the red onion and slice it as well. Squeeze the lime.

3. 3.

   Whisk coconut milk with powdered sugar, vinegar, 1 tbsp lime juice and a pinch of pepper. Drain the cabbage and combine with carrot and onion strips in the coconut mixture.

4. 4.

   Wash coriander leaves, shake dry, pick off leaves, chop and mix into the salad. Let stand another 30 minutes.

5. 5.

   Boil cane sugar, chili pepper, fish sauce and 3 tbsp water in a small pot until the sugar dissolves completely. Let cool.

6. 6.

   Peel and mince garlic. Wash spring onions, trim and cut into ~2 cm pieces.

7. 7.

   Break shrimp out of shells but leave tail pieces attached to the shrimp.

8. 8.

   Cut along the back, remove black veins. Rinse shrimp and pat dry.

9. 9.

   Heat oil in a wok to smoking point. Add shrimp and garlic, sauté briefly. Season with pepper.

10. 10.

    Add 3-4 tbsp chili fish sauce and cook while stirring until sauce clings to shrimp; about 2 minutes.

11. 11.

    Add spring onion pieces and fry for another 45 seconds. Re-season coleslaw. Serve shrimp on plate with the salad.