Thai Fried Brussels Sprouts


  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons fresh juice from 1 lime
  • 1/2 jalapeno pepper, finely chopped
  • 2 medium cloves garlic, minced
  • 1/4 cup minced fresh cilantro leaves
  • Vegetable, canola, or peanut oil for frying
  • 1 1/2 pounds brussels sprouts, stems trimmed, outer leaves removed, split in half
  • 2 medium shallots, thinly sliced

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°F. Add brussels sprouts and shallots. Oil temperature will drop to around 325°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.

Transfer sprouts and shallots to a large bowl and add dressing. Toss to combine and serve.

Adapted from Serious Eats. Serves 4-6 as a side


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