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)
- 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!