Name: Fried Brussels Sprouts with Fish Sauce Caramel
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 3 to 4 servings
Ingredients: 1/2 cup granulated sugar; 1 tablespoon brown sugar; 1/4 cup plus 2 tablespoons fish sauce; 1 to 2 tablespoons fresh lime juice; 1 teaspoon kosher salt; Canola oil, for frying; 1 1/2 to 2 pounds Brussels sprouts; Garlic Chips, recipe follows; Fresh red chiles, such as Fresnos, thinly sliced for garnish (can substitute crushed red pepper flakes); Lime wedges, for serving; Canola oil, for frying; Whole garlic cloves, for frying

Directions

Special equipment:

a deep-fryer

For the fish sauce caramel: Combine granulated sugar and 1/2 cup water in a saucepan and cook, without stirring, over medium-low heat, until the mixture is nicely amber colored, about 15 minutes. Remove from heat and CAREFULLY add brown sugar, fish sauce, lime juice and salt; it may splatter. Stir to combine. If the mixture seizes, return to low heat and stir until fully incorporated.
For the Brussels sprouts: Bring oil to 350 degrees F in a deep-fryer. Trim bottoms of sprouts and halve lengthwise.
Fry sprouts until they are crispy with some char, about 2 minutes. Remove from heat and drain.
While still hot, toss with fish sauce caramel, garnish with Garlic Chips, red chiles and fresh lime wedges.

Garlic Chips:

Bring oil to 350 degrees F.
Thinly slice garlic cloves. Quickly fry to a light golden brown, 1 to 2 minutes. (Don't let them get dark brown, or they will become bitter.) Remove from heat and drain on paper towels.