Fried Brussels Sprouts with Shallots and Chilies

Ingredients

• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 2 tablespoons fresh juice from 1 to 2 limes
• 3 to 4 Thai bird chilis, finely chopped
• 3 medium cloves garlic, minced on a microplane grater
• 1/4 cup minced fresh cilantro leaves
• 3 quarts vegetable, canola, or peanut oil
• 2 1/2 pounds Brussels sprouts, stems trimmed, outer leaves removed, split in half
• 3 medium shallots, thinly sliced

Directions

1. In a small bowl, stir together the fish sauce, sugar, lime juice, chilies, garlic, and cilantro until the sugar has fully dissolved. Set a rimmed baking sheet nearby and cover it with a triple layer of paper towels.
2. Pour the oil into a large wok or Dutch oven and bring it to 400 degrees F. Carefully add half the Brussels sprouts and half the shallots. The oil will cool to about 325 degrees F; adjust the burner as needed to hold it there. Fry, stirring and moving everything around with a metal spider, until the Brussels sprouts are a rich golden brown, about 4 minutes. Scoop them onto the prepared baking sheet to drain.
3. Bring the oil back up to 400 degrees F, then cook the remaining Brussels sprouts and shallots the same way.
4. Move the fried Brussels sprouts and shallots to a large bowl. Pour in the dressing, toss until everything is coated, and serve.