Heat a medium saucepan over high heat with eight cups of water. Finely chop the
and set aside. Cut the
into quarter inch thin slices. Set aside. Cut the
Brussels Sprouts (2 1/2 cups)
in half, and set aside.
In a small bowl, juice the
and set aside. Using a colander, rinse and drain the
Jasmine Rice (2/3 cup)
and set aside.
Pat dry the
with paper towels and place in a medium bowl. Add the
Fish Sauce (1 Tbsp)
, shallots, and
Salt (1/4 tsp)
In a small saucepan, add one cup of water and the jasmine rice and bring to a boil over medium high heat. Stir once, then cover and reduce heat to low. Simmer for ten minutes. Remove from heat, fluff, and hold.
Place the brussel sprouts in the medium saucepan with boiling water and cook for four minutes. Using a colander, drain the brussels sprouts and set aside.
Meanwhile, in a large saute pan add the
Granulated Sugar (2 Tbsp)
, one tablespoon of water, and lime juice to the pan. Cook for three to four minutes, shaking the pan throughout, until the sugar caramelizes and is the color of tea.
Add a splash of water to the pan to loosen the caramelized sugar. Add the shrimp with the marinade and raise heat to high. Cook for ten minutes.
Turn off heat and add the scallions, salt, and
Ground Black Pepper (1/2 tsp)
. Mix to combine. Using a slotted spoon, remove shrimp and keep warm.
In the same pan as the shrimp, add the brussels sprouts and cook for three minutes until golden brown. Remove from heat.
In the center of two plates, place the rice and the shrimp. Place the brussels sprouts on the side.