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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 2 |
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Directions: Whisk lime juice, soy sauce, sesame oil, and sugar in large bowl until the sugar is dissolved. Add cabbage and bell pepper; toss to combine.
Combine rice flour (or cornstarch), salt, pepper, and five-spice powder in a
medium bowl. Add shrimp and toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring often, until they are pink and curled, three to four minutes. Add jalapeno and cook until the shrimp are cooked through, about a minute more. Serve the slaw topped with the shrimp.
| Ingredients:
5/8 Pound(s) peeled, deveined shrimp, jumbo
1/2 Package(s) five-spice
869/10000 Ounce(s) pepper, black
27/10000 Pound(s) salt
1/8 Cup(s) flour, rice
1 very thinly sliced pepper, red bell
3 thinly sliced napa cabbage
27/5000 Pound(s) sugar
2 oil, sesame
13/625 Pint(s) soy sauce
1/16 Pint(s) lime juice
39/2500 Quart(s) oil, vegetable
1 Pound(s) seeded and minced pepper, jalapeno |
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