Warm Asian Shrimp Salad

• 1 tbsp canola oil
• 1 lb raw shrimp, peeled, deveined
• 1 clove garlic, minced
• 1/4 head Chinese cabbage, shredded
• 1 None carrot, grated
• 1 None red pepper, deseeded, thinly sliced
• 3.5 oz watercress
• 4 None spring onions, thinly sliced
• 2 tbsp chopped salted peanuts
• 1 None long red chili, shredded
• None None FOR THE DRESSING
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp brown sugar

1. Heat oil in a wok or large frying pan over high heat. Stir-fry shrimp and garlic for 3-4 mins, until shrimp change color and are cooked through. Remove from heat.
2. Combine cabbage, carrot, pepper, watercress and spring onions in a large bowl. Add shrimp.
3. Whisk together rice vinegar, soy sauce, hoisin sauce, sesame oil and brown sugar. Drizzle over salad and toss to combine. Serve sprinkle with peanuts and chili.

canola oil, shrimp, clove garlic, head chinese cabbage, carrot, red pepper, watercress, spring onions, peanuts, long red chili, dressing, rice vinegar, soy sauce, hoisin sauce, sesame oil, brown sugar

Taken from recipes-plus.com/api/v2.0/recipes/33536 (may not work)