Preparation time: about 30 minutes. Marinating time: 30 minutes. Cooking time: about 5 minutes.

Crisp deep-fried shrimp top a light cabbage and carrot salad in this Vietnamese-inspired entree.

1 med.-size onion, thinly sliced
3 tbsp. each sugar and distilled white vinegar
1/4 tsp. white pepper
3/4 lb. med.-size raw shrimp, shelled and deveined
1/4 c. lime juice
2 tbsp. soy sauce
2 tbsp. fish sauce (nam pla)
1 clove garlic, minced or pressed
Salad oil
4 c. finely shredded green cabbage
2 c. shredded carrots
1/4 c. cornstarch
1/3 c. thinly slivered fresh mint leaves
3 tbsp. unsalted peanuts, chopped

In a bowl, mix onion, sugar, vinegar, and white pepper. Cover; refrigerate for 30 minutes.

In another bowl, combine shrimp, 2 tablespoons of the lime juice, and soy; toss well and set aside at room temperature until ready to use.

Stir remaining 2 tablespoons lime juice, fish sauce, garlic, and 1/4 cup oil into marinated onion; toss onion mixture with cabbage and carrots.

Set a wok in a ring stand. Pour oil into wok to a depth of 1 inch and heat to 350 degrees on a deep-frying thermometer. Working quickly, lift shrimp, 1 at a time, from marinade and dip into cornstarch to coat; shake off excess, then add shrimp to oil (you can cook 5 to 7 at a time). Cook until golden brown (about 30 seconds); adjust heat as needed to maintain oil temperature at 350 degrees. Remove cooked shrimp with a slotted spoon, drain on paper towels, and keep warm until all have been cooked.

Spread cabbage-onion mixture on a platter and top with hot shrimp. Sprinkle with mint and peanuts; serve at once. Makes 4 to 6 servings.