Salt and Pepper Prawns

In my quest to introduce my family to new and flavorful vegetables, I went in search of recipes that use napa cabbage. I found this delicious sounding recipe on Yahoo.com. I have not made it as yet but will soon. If you get to it first, please let me and others know what you think of it. NOTE: Cooking and Prep time are "guesstimations" as I have not yet prepared this meal.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 cup lime juice
• 4  teaspoons reduced sodium soy sauce
• 4  teaspoons  sesame oil
• 1  teaspoon sugar
• 6  cups cabbage, preferably napa, thinly sliced
• 2  bell peppers, small, very thinly sliced (red or orange)
• 1⁄4 cup  rice flour or 1⁄4 cup cornstarch
• 1⁄2 teaspoon kosher salt
• 1  teaspoon fresh ground pepper
• 1  teaspoon five-spice powder
• 1 1⁄3 lbs raw shrimp, peeled and deveined (21-25 per pound)
• 2  tablespoons canola oil
• 2  jalapeno peppers, seeded and minced

Directions

1. Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved.
2. Add cabbage and bell peppers; toss to combine.
3. Combine rice flour (or cornstarch), salt, pepper and five-spice powder in a medium bowl.
4. Add shrimp and toss to coat in spice mixture.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes.
7. Add jalapenos and cook until the shrimp are cooked through, about 1 minute more.
8. Serve the slaw topped with the shrimp.