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Ingredients
Coleslaw with Crispy Fried Shrimp
- For the salad
- 1 Green cabbage (1 kg)
- 1 red Bell pepper
- 1 red chili pepper
- 1 garlic clove
- 1 tsp freshly grated ginger
- 2 Tbsps sesame oil
- 1 tsp brown sugar
- 1 Tbsp Sesame seeds
- 3 Tbsps Rice wine
- bright soy sauce
- For the shrimp
- 8 King prawn (ready to cook peeled and deveined up on the tail segment)
- salt
- peppers (from the mill)
- 2 Tbsps Rice flour
- 1 egg white
- 60 grams Bread flour
- vegetable oil (for frying)
For the salad: Rinse and quarter the cabbage and remove the hard core. Slice the quarters into thin strips. Rinse the pepper and the chile pepper, halve lengthwise, remove the seeds and white ribs. Finely chop the chile and cut the bell pepper into thin strips. Peel garlic and chop finely. Heat the oil in a skillet and saute the garlic, ginger and chile briefly. Add the sugar and sesame seeds. Add the cabbage to the pan and deglaze with the wine. Pour a little soy sauce and a little water over to cover and simmer 5-10 minutes. Add the bell pepper and stir to combine. Season with soy sauce and let cool, stirring occasionally.
Rinse the shrimp, pat dry and season with salt and pepper. Dredge with flour, then dip in lightly beaten egg whites and finally dip in breadcrumbs, pressing to adhere. Heat the oil in a skillet and saute the shrimp until golden brown and cooked through, 3-4 minutes. Drain on paper towels and serve with the salad.
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.9 g | (33 %) |