1 quart canola or vegetable oil 20 Brussels spouts leaves (you want 6 cups total) 1 shallot, thinly sliced 2 carrots, peeled and julienned (thinly sliced into matchsticks) 1/4 cup green onion, sliced 1/8 red cabbage, shredded (3 cups total)
for the vinaigrette: 1/2 teaspoon Sriracha 1 tablespoon sweet chili sauce 1 teaspoon rice wine vinegar 1/2 lime, juiced 3 tablespoons canola oil 1/4 teaspoon salt
1. In a deep pan, heat up the oil to 350F. The oil should come up about an inch, with at least six inches of pan above it. 2. To pull the leaves off of the sprouts, chop off the bottom nub, and start plucking away. Go as far as you can, it's ok if you can't finish off the whole sprout. The large green leaves are the best for frying. 3. Add the Brussels sprouts leaves (careful, it'll spit a lot!) and fry until just crisp, but still a little green, about 30 seconds. You'll have to do this in batches, and once fried, discard to a plate covered with a paper towel. 4. Fry the shallots until golden brown (2-3 minutes) and discard to the plate as well. 5. For the vinaigrette, combine the ingredients in a small container with a lid, and shake until combined. 6. Combine all ingredients, pour vinaigrette over the salad and mix. Enjoy!
Photograph: Claire Thomas