Tuesday, February 5, 2013

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
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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!

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8 comments:

Windy City Mama said...

Looks yummy. Pinning in hopes that I will one day try it! I love brussel sprouts. :)

Mel said...

This looks great. I may have to try. I totally hear you on remaking resto dishes at home. The Italian place by our house has a salad I love - mixed greens, figs, apples, walnuts and blue cheese w/balsamic. I've made it myself and eaten it the past two nights! Hope you are well, my dear!

Johanna said...

Tab to the rescue - I always make your recipes and this will be no exception.

Miss you. xo

Delane said...

I love Brussels sprouts. Next to green beans they are my second favorite green veggie.

Anonymous said...

I had this at SUNDA! Talk about eating your veggies! Brussel sprouts never tasted so good! can't wait 'til my wife cooks this

Anonymous said...

I ate at Sunda with my daughter...and she found your recipe after...We obviously ate the salad at the restaurant and since then...thanks to you I have made the brussel sprout salad 4 times. Thank you.

Michele said...

We ate at Sunda for Valentine's Day and the brussels sprout salad was our favorite part of dinner. I am so glad you created this recipe. I am going to make this very soon!

Michele said...

We ate at Sunda for Valentine's Day and this salad was our favorite part of dinner. I am so glad you created this recipe.