Thai-inspired brussels.

These brussels will convert anyone who can’t abide brussels. And the recipe today comes courtesy of the Mr., who discovered it and has made it a lot for us!

Here they are mid-fry:

And post-fry delicousness:

Fried Brussels Sprouts with Shallots, and ChiliesPosted by J. Kenji López-Alt, on Serious Eats.

Ingredients

serves serves 8 to 10, active time 20 minutes, total time 20 minutes

  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 2 tablespoons fresh juice from 1 to 2 limes
  • 3 to 4 Thai bird chilis, finely chopped (see note above)
  • 3 medium cloves garlic, minced on a microplane grater (about 1 tablespoon)
  • 1/4 cup minced fresh cilantro leaves
  • 3 quarts vegetable, canola, or peanut oil
  • 2 1/2 pounds brussels sprouts, stems trimmed, outer leaves removed, split in half
  • 3 medium shallots, thinly sliced (about 1 cup)

Procedures

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 half of brussels sprouts and half of 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. Reheat oil to 400°F and repeat with remaining sprouts and shallots.

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


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7 Responses to Thai-inspired brussels.

  1. I have never tried deep frying brussels sprouts, but it seems that is the best way to go. Apparently, that’s how they do it at Alta and I think Momofuku (maybe?). Yours look amazing. Hats off to the Mr.!

  2. Those look so yummy! I adore a slow roasted sprout and I bet they would be tasty with that dressing. It might be a fun side for a Thai-English fusion Christmas spread. I’ve been watching Chinese Food Made Easy on the food channel. It’s hosted by Ching-He Huang. I thought it might be a good resource for you? She has a fair number of recipes on the cooking channel site that I think you should be able to access. I watch her on the Sky network which I think might also be in Hong Kong so you might be able to watch her as well?

    • I didn’t like them either. In fact, I thohugt they were horrible! When I tried them with the blue cheese and balsamic I loved them, so I wanted to try them this way too. Someone else suggested slicing them very thin and adding garlic and lemon juice. That sounds tasty too. If my husband ate them and actually liked them they had to be good!!

  3. These brussels are the best I’ve had!!

  4. That is fabulous. Make some for me.

  5. American in Melbourne

    Is that your kitchen in HK? Looks great! We used to live in Macau and after a couple years in Melbourne may be moving to HK. Found your blog and love going thru it!

  6. Wow, it looks delicious. Can’t image the great food only take 20 minutes.

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