I’m sure that everyone has a recipe for Chinese coleslaw or Chinese chicken salad or some equivalent. You know, the salad that has cabbage, slivered almonds, sunflower seeds and uncooked ramen noodles. It’s a potluck staple but we still love it. The last couple nights we’ve feasted on a variation that we’re calling Brazilian Style Chinese Coleslaw. Why Brazilian? Because we adapted a recent SeriousEats.com recipe for Peel and Eat Brazilian Shrimp and Fried Garlic.
First, Lulu made her standard Chinese coleslaw recipe but omitted the chicken. Oh yeah, and since we didn’t have any sunflower seeds available, she toasted pumpkin seeds (pepinos) instead. Meanwhile, I peeled about a pound of “small” shrimp. These would probably classified as medium in the States but down here they’re small. Then I very thinly sliced 6 cloves of garlic. I sauteed 3/4 of the garlic in a tablespoon of olive oil until they just turned golden, about 2 minutes. I removed the garlic using a slotted spoon and turned the heat up. Just before the oil started to smoke, I dumped all the shrimp in. I stirred the shrimp as it cooked and, just before it was done I dumped the cooked garlic as well as the remaining raw garlic slices in. Cooked another minute or so and pulled it off the stove and added salt and pepper.
Since these shrimp were a little bit big, I cut each one into 2-3 pieces and added it to the salad. Once all the shrimp was in, I squeegeed all the garlicky oil from the pan into the salad as well and then mixed it all up.
Oh man! This was the best version of Chinese coleslaw ever! Obviously the shrimp was the star but the garlic and the toasted pepinos and sliced almonds were key. Fortunately we had enough leftover last night that we got to eat it again tonight. Wish we had more for tomorrow night. And just so you know, if we ever share an anchorage with you and get invited to a cruiser potluck, be aware that this is probably what we’ll bring, so don’t you bring it too.