Recipe courtesy of The Silver Star Cafe

Fried Brussels Sprouts with Fish Sauce Caramel

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  • Level: Intermediate
  • Total: 35 min
  • Active: 25 min
  • Yield: 3 to 4 servings
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Ingredients

Fish Sauce Caramel:

Brussels Sprouts:

Garlic Chips:

Directions

Special equipment:
a deep-fryer
  1. 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.
  2. For the Brussels sprouts: Bring oil to 350 degrees F in a deep-fryer. Trim bottoms of sprouts and halve lengthwise.
  3. Fry sprouts until they are crispy with some char, about 2 minutes. Remove from heat and drain.
  4. While still hot, toss with fish sauce caramel, garnish with Garlic Chips, red chiles and fresh lime wedges.

Garlic Chips:

  1. Bring oil to 350 degrees F.
  2. 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.
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