BRUSSEL SPROUT HASH WITH SHRIMP
1 lb of thinly sliced Brussel Sprouts
½ an onion thinly sliced
1 ½ of olive or vegetable oil
¼ teaspoon of kosher salt
Pepper to taste
8–10 oz large shrimp or prawns – raw or cooked, peeled and deveined
Drizzle of toasted sesame oil
2–3 teaspoons Furikake
Chili Flakes or Siracha Sauce
½ cup toasted sesame seeds
1 teaspoon to 1 tablespoon sea salt, to taste
3 sheets nori– processed in the food processor
3 heaping tablespoons smoked bonito flakes
½ teaspoon sugar, optional
Thinly slice onions and brussel sprouts.
Heat oil in a large skillet over medium high heat. Add onions, and saute, stirring often until just tender about 2-3 minutes. Add brussel sprouts, turn heat down to medium, and saute until just tender, about 5 minutes, stirring often. You want them to be wilted, not overly cooked. Season with salt and pepper.
Make a well in the middle of the pan, and add prawns, and a little drizzle of sesame oil, and continue stirring the shrimp until cook through, about 3-4 minutes. Stir everything together, season with Furikake spice blend, taste, adjust salt if necessary. I usually add a generous pinch more. Divide in bowls and sprinkle with a little more Furikake, and chili flakes (or siracha sauce) and chop sticks.
To make Furikake Seasoning -mix all ingredients together in a medium bowl. Store in airtight container.