Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 quarts | Court Bouillon |
| 16 | Jumbo gulf shrimp |
| ¼ cup | Lime juice, freshly squeezed |
| 2 tablespoons | Ginger, fresh, chopped |
| 1 bunch | Cilantro; chopped (reserve 4 sprigs for the garnish) |
| 2 | Green onions; chopped |
| 1 teaspoon | Szechwan peppercorns crushed |
| 1 teaspoon | Salt (or to taste) |
| 1 teaspoon | Oriental Mixed Chile Powder |
| ¾ cup | Salad oil |
| 5 drops | Dark sesame oil |
| ½ pounds | Cellophane noodles; cooked |
| 1 cup | Red cabbage; finely shredded |
| 1 | Carrot; finely julienned & quickly blanched |
In a large saucepot place the court bouillon. Bring it to a boil over high heat. Add the shrimp and poach them for 2 minutes. Remove the shrimp and place them in the refrigerator so that they chill.
Peel and devein the shrimp. Leave the tails on. In a medium bowl place the lime juice, ginger, cilantro, green onions, crushed Szechwan peppercorns, salt, Oriental Mixed Chile Powder, salad oil, and sesame oil. Let the mixture sit for 24 hours. Strain the marinade into another bowl. Add the shrimp and let them sit for ½ hour. In each of 4 individual serving bowls pour the marinade. Place 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.