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Salt & Pepper Prawns
Salt & Pepper Prawns
3 Reviews
From: EatingWell Magazine, April/May 2006
Spice-crusted stir-fried shrimp top a cool, crisp Asian-style slaw for an easy supper. Many traditional versions of this recipe use Sichuan peppercorns. We've opted to use Chinese five-spice powder, which contains Sichuan peppercorns and is more readily available. Make it a Meal: Serve with rice noodles or brown rice and a sprinkle of chopped cilantro.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ¼ cup lime juice
- 4 teaspoons reduced-sodium soy sauce
- 4 teaspoons sesame oil
- 1 teaspoon sugar
- 6 cups cabbage, preferably napa, thinly sliced (about ½ head)
- 2 small red or orange bell peppers, very thinly sliced
- ¼ cup rice flour, or cornstarch (see Ingredient note)
- ½ teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon five-spice powder, (see Ingredient note)
- 1⅓ pounds raw shrimp, (21-25 per pound), peeled and deveined
- 2 tablespoons canola oil
- 2 jalapeno peppers, seeded and minced
Preparation
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Active
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Ready In
- Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell peppers; toss to combine.
- Combine rice flour, salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat in spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes. Add jalapenos and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp.
- Ingredient Notes: Rice flour is made from finely milled white rice. It is often used in Asian cooking for desserts and to thicken sauces. Look for it in Asian markets or the natural-foods section of your supermarket.
- Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.
- Per serving: 294 calories; 14 g fat(2 g sat); 3 g fiber; 20 g carbohydrates; 23 g protein; 49 mcg folate; 188 mg cholesterol; 5 g sugars; 3,013 IU vitamin A; 96 mg vitamin C; 186 mg calcium; 1 mg iron; 1,177 mg sodium; 306 mg potassium
- Nutrition Bonus: Vitamin C (160% daily value), Vitamin A (60% dv)
- Carbohydrate Servings: 1½
- Exchanges: ½ starch, 2 vegetable, 4 lean meats, 1 fat
Reviews 3
January 17, 2012
By: EatingWell User
it was great i loved it i cant wait to try aother i used this for a project for a math thing i love it but i hated the spicyness so next time no spicy for me. -horselover
February 07, 2011
By: dogodigger
Spicy!
Wow! The heat of the jalapenos hit fast and hard. Overall I did like the recipe bec of the crust, but the salt was a bit much for me. Everything else with the recipe was great, so I'll just tone down the salt next time. The slaw was fantastic! I will use it for other recipes too.
Pros: great crust on prawns
October 03, 2010
By: EatingWell User
This is really good, I've made it several times. I don't care for five spice so I leave that out.
