Turmeric-Chili Shrimp with Spicy Slaw

Ingredients

Slaw:

• ½ head red or green cabbage, finely shredded with a knife or mandoline
• 1 large carrot, peeled and shredded on the large holes of a box grater
• 2 scallions, white, light green, and some green parts thinly sliced
• 2 Tbs. granulated sugar
• 1 Tbs. Vanns Kosher Salt
• 1 ½ Tbs. light brown sugar
• 1 tsp. Vanns Crushed Chili Peppers
• 1 Tbs. Thai fish sauce
• 3 Tbs. lime juice from 2 limes
• ¼ cup cilantro leaves and tender stems, finely chopped
• 3 Tbs. mint leaves, finely chopped

Shrimp:

• 1 lb. raw shrimp, thawed and drained if frozen, peeled and deveined, tails left on if you like
• 1 tsp. Vanns Ground Turmeric
• 1 tsp. Vanns Kosher Salt, divided
• 4 medium shallots, finely chopped
• ½-inch piece fresh ginger root, peeled and finely chopped
• 2 medium cloves garlic, peeled and chopped
• 2 tsp. peanut oil
• ¼ - ½ tsp. Vanns Crushed Chili Peppers, or to taste
• ½ Tbs. Thai fish sauce
• 1 Tbs. lime juice, or to taste

Preparation

Make the slaw:

1. Combine the shredded cabbage, shredded carrots, and sliced scallions in a large bowl. Toss with salt and sugar and allow to sit for 5 minutes.
2. While vegetables sit, make the dressing: whisk together the light brown sugar, fish sauce, lime juice, and crushed chili peppers in a small bowl until sugar is dissolved.
3. After 5 minutes, strain the vegetables and rinse well. Spin in a salad spinner to remove all excess moisture. If you don’t have a salad spinner, line a large baking sheet with two layers of paper towels, spread the vegetables out over them, and press gently with more paper towels until dry.
4. Place the dried vegetables in a large bowl and toss with dressing and chopped herbs. Refrigerate for at least 30 minutes before serving to allow flavors to blend. Taste for seasoning before serving and add more fish sauce, lime juice, or crushed chili peppers if needed.

Make the shrimp:

1. Pat the shrimp dry with a paper towel and toss in a medium bowl with the ground turmeric and ½ tsp. kosher salt. Toss to coat and refrigerate for 15 minutes to marinate. If you’re planning to serve this meal with rice, now is a good time to get that simmering!
2. While the shrimp marinates, make the shallot mixture. In a mortar and pestle, mash the shallots with ¼ tsp. of kosher salt to make a paste. If you don’t have a mortar and pestle, you can use a mini food processor. Remove the shallots from the mortar and set aside. Mash the ginger and garlic to a paste with the remaining ¼ tsp. kosher salt and set aside.
3. In a large pan, heat 1 tsp. peanut oil over medium-high heat. When shimmering, add the shallot paste and saute until soft and beginning to turn golden brown. Add the ginger-garlic paste, crushed chili peppers, and lime leaves (if using) and cook for a couple more minutes, until the mixture is fragrant, soft, and golden brown.
4. Add the other teaspoon of peanut oil and the shrimp, cooking over medium high heat, stirring frequently, flipping the shrimp over and coating with the shallot-ginger-garlic mixture while they cook. Saute until just cooked -- the shrimp will turn opaque and pink when done. Remove from heat and stir in the fish sauce and lime juice. Taste for seasoning and add more fish sauce, lime juice, or crushed chili peppers if needed.
5. Serve the shrimp with the slaw and a side of brown or white rice.

Serves 4.

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