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.