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Fried Brussels Sprouts With Shallots and Chilies Recipe

Fried Brussels Sprouts With Shallots and Chilies Recipe
  • Category

    Thanksgiving

  • Cusine

    American

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

Combine fish sauce, sugar, lime juice, chilies, garlic, and cilantro in a small bowl. Whisk until sugar is dissolved. Line a rimmed baking sheet with a triple layer of paper towels. In a large wok or Dutch oven, heat oil to 400 degrees F. Add half of Brussels sprouts and half of shallots. Oil temperature will drop to around 325 degrees F. Adjust heat to maintain this temperature. Cook, stirring and agitating with a metal spider until Brussels sprouts are deep golden brown, about 4 minutes. Transfer to paper towel-lined baking sheet. Reheat oil to 400 degrees F and repeat with remaining sprouts and shallots. Transfer sprouts and shallots to a large bowl and add dressing. Toss to combine and serve.