Asian Inspired Brussels Sprout Salad

Combine the shredded Brussels sprouts, cabbage and carrot in a large bowl. Toss to combine.

Combine the sugar, water, fish sauce and lime juice in a small bowl. Whisk until the sugar has dissolved. Stir in the smashed garlic clove and chopped chiles. Taste for seasoning. Set aside to develop flavor.

Add 1 inch of oil to a pan, heat over high heat (preferably on an outdoor burner). Toss the shallot rings with flour until coated. Once the oil is hot, add one shallot to test the temperature; it should start bubbling immediately. If the oil is hot, add the remaining shallots and fry until golden. Remove from the oil with a slotted spoon and transfer to a plate lined with paper towels. Season generously with salt while still warm.

Heat 1 to 2 tablespoons of oil over high heat in a large skillet. Add about 2/3 of the salad mixture to the pan and stir fry until just warm and starting to wilt. Add back to the remaining (raw) salad and stir to combine.

Toss salad with dressing, starting with a small amount, adding dressing until you like the flavor and texture. If using, add chopped shrimp to the salad. Top with fried shallots.