Asian Brussel Sprouts with Crispy Won Tons
This simple salad of brussel sprouts served on a crispy wonton are ridiculously addictive. I used this recently as a little hors de ouevre with cocktails. I just put out a big bowl of the salad with some wontons and let everyone chop stix a little salad onto to their chip. I sliced the brussel sprouts on my mandolin to get really thin shreds of brussel sprouts. Then I just tossed the brussel sprouts with the Asian dressing and let them marinate for 1/2 hour. In the meantime I fried some wontons and shook some martinis. I only made 1 pound and they were quickly gone, I wish I'd made more to keep some in the refrigerator for later.
1 pound brussel sprouts, trimmed of outer leaves, cored, and thinly sliced
Juice of 1 lemon
2 Tablespoons rice vinegar
1 Tablespoon hoisin sauce
2 Tablespoon sweet Thai chili sauce
1/4 cup dark sesame oil
Black and white sesame seeds to garnish
Mix up everything and let it sit a few minutes before serving.
I used chop stix to serve it with, but you could also use a tongs or spoon.