Ingredients

2 Tbsp. sugar

2 red or green Thai chillies , thinly sliced

1 garlic clove , finely grated

juice of 1 lime

1 tsp kosher salt

8oz large shrimp , peeled , deveined

1/2 head small green cabbage

2 medium carrots peeled and shaved

1/2 medium red onion thinly sliced

1/4 cup coarsely torn cilantro

1/4 cup coarsely torn mint

1/4 cup/ store – fried shallots

1/4 cup crushed dry roasted peanuts

Method

• Combine sugar with 7 tbsp warm water in a small bowl and whisk until sugar is dissolves . Stir in chillies , garlic , lime juice and fish sauce . Set aside
• Bring coconut milk 1 tsp salt and 1/2 water to a simmer in a small saucepan over medium heat . Remove from heat and add shrimp . Cover and let sit until shrimp are opaque and pink about 4 minutes . Drain and chill and ready to use .
• Toss cabbage , carrots , onion cilantro , onion and minty in a large bowl . Pour half of reserved over and gently message into vegetables until evenly distributed . Cover and chill .

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