CRISPY FRIED BRUSSELS SPROUTS + STICKY SWEET FISH SAUCE WITH GINGER, THAI CHILI & HONEY

        Okay, so I know that brussels sprouts are a “food trend” these days, but I don’t care…I just love them. They’re aiiiiiight when roasted, but the smell and taste of crispy-fried sprouts can’t be topped–ESPECIALLY when they’re dressed in a sticky, sweet fish sauce with ginger & honey. These are a great snack alone, but they could be a great first course. SUPER easy and packed with flavor…you’ll probably be as hooked as I am.   Note: It is VERY important that you use a deep, heavy bottomed pot or dutch oven with a securely fitting lid. Sprouts will definitely pop when you initially drop them into hot (375F) oil. For your safety, have a securely fitting lid that you can use like a shield over the pot once you drop them in (on a large, metal slotted spoon). Do not cover the pot completely, but hold the lid very close to the top of the pot to block the oil from popping on you. It sounds scarier than it is…I promise ;)   INGREDIENTS (for sprouts): 2lbs Brussels sprouts, ends trimmed and quartered Vegetable oil for frying   INGREDIENTS (for sauce): 1 cup water   ½ cup fish sauce   2 tablespoons honey (or more to taste), plus some for drizzling on the sprouts   2 fresh Thai bird’s eye chilies, minced (or more/less to taste)   3 tablespoons minced garlic   2 tablespoons minced ginger   4 tablespoons fresh lime juice   INGREDIENTS (for slurry—the sauce thickener): 1 Tablespoon corn starch 1 Tablespoon water         INSTRUCTIONS:   Heat the vegetable oil (at least two inches high) to 375F in a large wok, deep pot or dutch oven. Use a thermometer to check for the proper temperature, or test the oil by frying one piece of the sprout; if it sizzles and cooks quickly, then the oil is ready.     To prepare the sauce, combine all of the sauce ingredients (NOT the slurry ingredients) in a medium sauce pan. Bring the sauce to a boil and as the sauce is coming to a boil, make the corn starch slurry by combining the cornstarch and water in a small bowl. Make sure to stir the slurry well and break up any lumps of cornstarch.   Once the fish sauce comes to a boil, gently stir in the corn starch slurry with a whisk. Slowly stir the sauce until the sauce thickens. Once the slurry is incorporated and the sauce has thickened, turn off heat and allow the chili fish sauce to cool.     While the sauce cools, start gently dropping the sprouts into the oil in small batches with the metal slotted spoon. Remember to use the lid as a shield. Once the oil has stopped popping, use the spoon to flip the sprouts and ensure that they are evenly cooked. Once they are golden brown, remove them from oil and let them drain on paper towels to remove excess oil. Repeat the process until all of the sprouts are fried and crispy.   Move the sprouts into a bowl and toss them with the sauce. Drizzle some honey on the sprouts and garnish with Thai chili.   SO BOMB. Enjoy.   -Chef Santi

 

 

 

 

Okay, so I know that brussels sprouts are a “food trend” these days, but I don’t care…I just love them.

They’re aiiiiiight when roasted, but the smell and taste of crispy-fried sprouts can’t be topped–ESPECIALLY when they’re dressed in a sticky, sweet fish sauce with ginger & honey.

These are a great snack alone, but they could be a great first course. SUPER easy and packed with flavor…you’ll probably be as hooked as I am.

 

Note: It is VERY important that you use a deep, heavy bottomed pot or dutch oven with a securely fitting lid. Sprouts will definitely pop when you initially drop them into hot (375F) oil. For your safety, have a securely fitting lid that you can use like a shield over the pot once you drop them in (on a large, metal slotted spoon). Do not cover the pot completely, but hold the lid very close to the top of the pot to block the oil from popping on you. It sounds scarier than it is…I promise ;)

 

INGREDIENTS (for sprouts):

2lbs Brussels sprouts, ends trimmed and quartered

Vegetable oil for frying

 

INGREDIENTS (for sauce):

1 cup water

 

½ cup fish sauce

 

2 tablespoons honey (or more to taste), plus some for drizzling on the sprouts

 

2 fresh Thai bird’s eye chilies, minced (or more/less to taste)

 

3 tablespoons minced garlic

 

2 tablespoons minced ginger

 

4 tablespoons fresh lime juice

 

INGREDIENTS (for slurry—the sauce thickener):

1 Tablespoon corn starch

1 Tablespoon water
 

 

 

 

INSTRUCTIONS:

 

Heat the vegetable oil (at least two inches high) to 375F in a large wok, deep pot or dutch oven. Use a thermometer to check for the proper temperature, or test the oil by frying one piece of the sprout; if it sizzles and cooks quickly, then the oil is ready.

 

 

To prepare the sauce, combine all of the sauce ingredients (NOT the slurry ingredients) in a medium sauce pan. Bring the sauce to a boil and as the sauce is coming to a boil, make the corn starch slurry by combining the cornstarch and water in a small bowl. Make sure to stir the slurry well and break up any lumps of cornstarch.

 

Once the fish sauce comes to a boil, gently stir in the corn starch slurry with a whisk. Slowly stir the sauce until the sauce thickens. Once the slurry is incorporated and the sauce has thickened, turn off heat and allow the chili fish sauce to cool.

 

 

While the sauce cools, start gently dropping the sprouts into the oil in small batches with the metal slotted spoon. Remember to use the lid as a shield. Once the oil has stopped popping, use the spoon to flip the sprouts and ensure that they are evenly cooked. Once they are golden brown, remove them from oil and let them drain on paper towels to remove excess oil. Repeat the process until all of the sprouts are fried and crispy.

 

Move the sprouts into a bowl and toss them with the sauce. Drizzle some honey on the sprouts and garnish with Thai chili.

 

SO BOMB. Enjoy.

 

-Chef Santi

Santana Caress Benitez