food (food) | crispy brussel sprout salad

If you've been reading my blog for awhile, you know that I like to re-create my favorite recipes from restaurants.  Last week I filled my sushi craving at Sunda, but one of my all time favorite dishes there isn't sushi - it's the Crispy Brussels Sprout Salad.  It's a warm salad served with a nuoc cham dressing and it's a dish I would have no shame licking plate clean.  The craving for it lingered the rest of the week and I decided to make it on my own.  Since cooking during the week is non-existent for me, I live for Sunday evenings when I have an afternoon to prep and can take time to make a quality meal.  This dish uses the same dressing that I created for my Larb Gai recipe and is super healthy...well maybe without the fried shallots.  Nevertheless, it's delicious!

Here's what you'll need:

• 1 bag of shredded brussels sprouts (Trader Joe's has a bag of these)
• 1 cup of shredded carrots
• 4 sliced shallots
• 1 pound of chopped cooked and peeled shrimp
• 1/2 tablespoon of sesame seed oil
• 1 tbsp of vegetable oil
• Juice from 3 limes
• 1/4 cup of sugar
• 2 tbsp  of garlic chili paste (found in Asian food aisle)
• 4 tbsp of fish sauce (found in Asian food aisle)
• Salt

Directions:

• Heat over at 425 degrees
• Mix fish sauce, lime juice, sugar and garlic chili paste in a bowl with the chopped shrimp.  Let it sit at room temperature while the brussels sprouts are cooking.
• In separate large bowl mix brussels sprouts, 1/4 of the shallots, carrots and sesame seed oil in a bowl.  mix until all vegetables are coated evenly.
• Spread evenly on a broiling pan and place in oven for 15 mins (mixing vegetables halfway through cooking)
• In a small pan heat vegetable oil and fry remaining shallots until crispy (almost to the point that they're burnt)
• Place brussels sprouts on a plate topped with shrimp and shallots.  Let the dressing from the shrimp soaked down into the vegetables and enjoy!