1 cup loosely packed mint leaves |
1 small onion, coarsely chopped |
1 tablespoon minced gingerroot |
12 black peppercorns, coarsely crushed |
1 teaspoon ground cumin |
1 teaspoon tamarind paste |
1/2 teaspoon sugar |
1/3 cup water |
salt, to taste |
2 pounds large shrimp, shelled and de-veined |
4 cups shredded iceberg lettuce |
3 cups grated carrots |
2 cups diced celery |
2 cups shredded red cabbage |
5 scallions, minced |
1 cup loosely packed cilantro leaves, minced (after measuring) |
3 tablespoons fresh lime or lemon juice |
2 tablespoons asian sesame oil |
2 tablespoons soy sauce |
1 tablespoon rice wine vinegar |
3 dashes asian hot chili oil, or to taste |
salt, to taste |
vegetable oil spray |
3 tablespoons toasted sesame seeds, for garnish |