1 c. cut up shrimp
6 scallions
4 c. shredded cabbage leaves
1/4 c. bean sprouts
4 sliced tomatoes
3 med. potatoes, boiled and sliced
1/2 cucumber, sliced
4 hard boiled eggs
Shredded lettuce

Fry shrimp and onions until golden. Set aside. Boil cabbage, drain and set aside. Simmer sprouts 2 minutes, drain and set aside. When cool, arrange cabbage and sprouts on an attractive platter. Place a border of lettuce around the cabbage. Place sliced potatoes, scored and sliced cucumbers, sliced tomatoes and quartered eggs around the edge. Sprinkle with dressing (recipe follows).

DRESSING:

1 tsp. oil
1 1/2 c. water
1 1/2 tsp. sugar
1 c. peanut butter
1 dash salt
1 tsp. chili powder or 1 fresh chili pepper, chopped
2 tsp. lemon juice or more to taste

Blend. Sprinkle dressing over vegetable mixture, place shrimp on top and serve additional dressing on the side. Serves 6, hot or cold.