Fiery coleslaw with garlic prawns

Name: Fiery coleslaw with garlic prawns
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small white cabbage (about 1 kg); 7-8 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, cayenne pepper, sugar; 1 TABLESPOON dried. italy. Herbs; 6-7 TABLESPOONS Oil; 250 g raw shrimps (without shell; fresh or frozen); 1-2 garlic cloves, pepper; 7-10 Tbsp a few squirts of lemon juice; 1/2 bunch Spring onions; 2 TABLESPOONS Fresh cream; 7-10 Tbsp Lemon and herbs

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small white cabbage (about 1 kg)
7-8 TABLESPOONS White wine vinegar
7-10 Tbsp salt, cayenne pepper, sugar
1 TABLESPOON dried. italy. Herbs
6-7 TABLESPOONS Oil
250 g raw shrimps (without shell; fresh or frozen)
1-2 garlic cloves, pepper
7-10 Tbsp a few squirts of lemon juice
1/2 bunch Spring onions
2 TABLESPOONS Fresh cream
7-10 Tbsp Lemon and herbs

Directions

1
Clean, wash and quarter cabbage. Cut out the stalk. Chop or slice cabbage finely. Heat vinegar. Season with salt, 1 tsp. cayenne pepper, 1 tbsp. sugar and herbs. Pour hot over the cabbage. Add 5 tablespoons of oil. Knead everything well. Leave to stand for at least 2 hours.
2
Wash the prawns, dab dry. Remove the black intestine if necessary. Peel garlic and chop finely
3
Heat 1-2 tablespoons of oil. Fry garlic and prawns for 2-3 minutes. Season with salt, pepper and lemon
4
Clean, wash and finely chop the spring onions. Mix with crème fraîche into the salad, season to taste. Arrange with the prawns, garnish