Recipe courtesy of The Silver Star Cafe

Fried Brussels Sprouts with Fish Sauce Caramel

Save Recipe
  • Level: Intermediate
  • Total: 35 min
  • Active: 25 min
  • Yield: 3 to 4 servings
Share This Recipe


Fish Sauce Caramel:

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

Brussels Sprouts:

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

Garlic Chips:

Canola oil, for frying

Whole garlic cloves, for frying


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.