EatSmarter exclusive recipe

Sweet and Spicy Glazed Shrimpwith Chinese-Style Slaw

Sweet and Spicy Glazed Shrimp - Sweet and Spicy Glazed Shrimp - An Asian dish with a crunchy kick: Spicy shrimp on a bed of crisp, raw cabbage
Sweet and Spicy Glazed Shrimp - An Asian dish with a crunchy kick: Spicy shrimp on a bed of crisp, raw cabbage

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Calories:500 kcal
Difficulty:moderate
Preparation:50 min
Ready in:75 min
Vitamin-rich
Mineral-rich
High-protien
lactose-free
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1 serving contains (Percentage of daily recommendation)
Calories500 kcal(25%)
Protein40 g(80%)
Fat17 g(21%)
Carbohydrates44 g(17%)
Added Sugar34 g(38%)
Roughage5 g(17%)

Recipe development: EAT SMARTER

Ingredients

For servings

¼Napa cabbage (about 250 grams)
Salt
1small Carrots (about 50 grams)
1small Red onion
½Limes
¼ cupsCoconut milk (9% fat)
2 teaspoonsPowdered sugar
1 teaspoonRed wine vinegar
Pepper
2 sprigsCilantro
3 tablespoonsCane sugar
1dried Chile pepper
2 tablespoonsThai fish sauce
1Garlic clove
3Scallions
8Shrimp (with shell, each 50 grams)
2 tablespoonsVegetable oil
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Kitchen Utensils

1 Small pot, 1 Bowl, 1 Wok, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Citrus juicer

Directions

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1 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.
2 Meanwhile, peel carrot and red onion, then cut both into thin strips. Squeeze juice from lime.
3 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.
4 Rinse cilantro, shake dry, pluck leaves and finely chop. Add to cabbage mixture. Let stand until flavors develop, about 30 minutes.
5 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.
6 Peel and chop garlic. Rinse scallions, pat dry and cut into 2 cm (approximately 3/4-inch) pieces. 
7 Peel shrimp, leaving tails intact.
8 With a sharp knife, cut along back of shrimp to devein. Rinse shrimp and pat dry.
9 Heat oil in a wok over high heat until smoking. Add shrimp and garlic and cook until fragrant, about 30 seconds. Season with pepper.
10 Add 3-4 tablespoons of the chile sauce along with the whole chile. Cook, stirring, until sauce coats the shrimp, about 2 minutes.
11 Add scallions and cook until color brightens, about 45 seconds. Season slaw to taste. Serve shrimp alongside slaw.
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