- ¼ Napa cabbage (about 250 grams)
- 1 small Carrot (about 50 grams)
- 1 small Red onion
- ½ Lime
- ¼ cup Coconut milk (9% fat)
- 2 teaspoons Powdered sugar
- 1 teaspoon Red wine vinegar
- 2 sprigs Cilantro
- 3 tablespoons Cane sugar
- 1 dried Chile pepper
- 2 tablespoons Thai fish sauce
- 1 Garlic clove
- 3 Scallions
- 8 Shrimp (with shell, each 50 grams)
- 2 tablespoons Vegetable oil
Trim cabbage, then rinse and dry. Slice cabbage into thin strips and place in a bowl. Sprinkle with a little salt, mix well and let stand for 30 minutes.
Meanwhile, peel carrot and red onion, then cut both into thin strips. Squeeze juice from lime.
In another bowl, mix together coconut milk, powdered sugar, vinegar and 1 tablespoon lime juice. Season with pepper. Drain cabbage, then add to coconut milk mixture along with the carrot and onion.
Rinse cilantro, shake dry, pluck leaves and finely chop. Add to cabbage mixture. Let stand until flavors develop, about 30 minutes.
In a small pot, combine sugar, chile, fish sauce and 3 tablespoons water. Bring to a boil and cook, stirring, until sugar dissolves completely. Let cool.
Peel and chop garlic. Rinse scallions, pat dry and cut into 2 cm (approximately 3/4-inch) pieces.
Peel shrimp, leaving tails intact.
With a sharp knife, cut along back of shrimp to devein. Rinse shrimp and pat dry.
Heat oil in a wok over high heat until smoking. Add shrimp and garlic and cook until fragrant, about 30 seconds. Season with pepper.
Add 3-4 tablespoons of the chile sauce along with the whole chile. Cook, stirring, until sauce coats the shrimp, about 2 minutes.
Add scallions and cook until color brightens, about 45 seconds. Season slaw to taste. Serve shrimp alongside slaw.