Ingredients
- 16 gulf shrimp (jumbo)
- 4 sprigs for the (garnish)
- 4 individual bowls pour the marinade (serving)
- 2 court bouillon
- 2 green onions
- 1 carrot
- 3/4 c salad oil
- 1 c cabbage (red)
- 1/4 c lime juice
- 1/2 lb cellophane noodles
- 2 tb ginger
- 1 ts szechwan peppercorns
- 1 ts oriental mixed chile powder
- 5 dr dark sesame oil
- some cilantro
the noodles on top. Add the red cabbage and the carrots. Place 4 shrimp on top, with the tails pointing to the center of the bowl.
