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
- 180 ml salad oil
- 90 gr cabbage (red)
- 60 ml lime juice
- 55 gr cellophane noodles
- 30 gr ginger
- 3 gr szechwan peppercorns
- 3 gr oriental mixed chile powder
- 1 ml 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.
