19 (Tue) April 2016
Nokdu-Zucchini-Shrimp Fritters with Purple Tabouleh Salad
in my apartment
With the remaining batter from a couple days ago (see 7.103 Nokdu & Zucchini Fritters), plus minced shrimp, which boosted the flavor and provided better texture.
More important, my tabouleh (see for example 6.257 Chicken & Cauliflower Tikka…) took a quantum leap forward. At the last minute, out of curiosity, I added a bit of minced red cabbage — my favorite ingredient these days (see most recently 7.090 Tortilla Dogs…). The salt leeched out the juice, which turned the couscous into a vibrant psychedelic purple. The cabbage itself also contributed extra crunch and bittersweet flavor. A major culinary breakthrough.