Recipe courtesy of The Silver Star Cafe
Fried Brussels Sprouts with Fish Sauce Caramel
- Level: Intermediate
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 571
- Total Fat
- 42
- Saturated Fat
- 3
- Carbohydrates
- 48
- Dietary Fiber
- 8
- Sugar
- 33
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 2172
- Total: 35 min
- Active: 25 min
Ingredients
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
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.