Directions for: Warm Winter Salad
Ingredients
Tamarind Dressing (a.k.a. Pad Thai Sauce)2 oz tamarind
1 cup water
⅛ cup palm sugar
1 fl. oz. fish sauce
salt and sugar, to taste
Warm Winter Salad2 Tbsp dried shrimps, small
4 oz hazelnuts, roasted and skinned
2 lb(s) Brussels sprouts
1 Tbsp olive oil
1 Tbsp fried shallots
1 wedge lime
salt, to taste
Directions
Tamarind Dressing (a.k.a. Pad Thai Sauce)1. Soak the tamarind in the water for 30 minutes. Knead tamarind in the water until tamarind breaks up and has thoroughly combined with water. Strain tamarind mixture into a small bowl. Keep the tamarind water and discard the solids.
2. Stir the tamarind water, palm sugar, and fish sauce under low heat until the palm sugar has dissolved. Set aside.
Warm Winter Salad1. Roast dried shrimp in 400F oven until brown. Remove dried shrimp from the oven and let cool for 10 15 mins. If desired, chop up the dried shrimp until about the size of bacon bits. Set aside.
2. Roughly chop hazelnuts and set aside. Make sure to buy pre-roasted hazelnuts.
3. Clip tips of Brussels sprouts, and halve them if they are larger than the size of golf balls. Mix Brussels sprouts with olive oil and then roast in 400F oven for about 30 40 mins until the Brussels sprout are crispy on the outside and tender inside.
4. Once cooked, pull out the Brussels sprouts and transfer to a big bowl. Do not let the Brussels sprouts overcook.
5. Into the bowl with the Brussels sprouts, add the tamarind dressing, dried shrimps, chopped hazelnuts, fried shrimp, and a squeeze of lime juice. Add salt and lime juice to taste.
See more: Nuts, Salad, Seafood, Thai, Vegetables