Warm Asian Shrimp Salad - cooking recipe

Ingredients

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

Preparation

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.
Combine cabbage, carrot, pepper, watercress and spring onions in a large bowl. Add shrimp.
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.