Flash fried brussels sprouts with a sweet chilli sauce
( SERVES 4 )
Photo by Tamara West
From a brussels sprout and fontina cheese danish for breakfast in downtown LA, to mashed and baked in a pizza oven in Boston, or even flash fried with ‘fish caramel’ in Austin, the brussels sprout was the humble hipster on Warren Elwin’s recent trip back to the States. Serves 4 as a share plate.
|⅓ cup||Sweet chilli sauce|
|¼ cup||Fish sauce|
|1 Tbsp||Chilli sauce, use Culley's green chilli sauce|
|1 tsp||Soy sauce|
|1 tsp||Shrimp paste|
|1 knob||Ginger, freshly grated|
|2 handfuls||Fresh coriander, or to your liking, with leaves and stems|
|2 handfuls||Basil leaves, or to your liking, with leaves and stems|
|1||Lemon, zest and juice of|
|1||Orange, zest and juice of|
- To make the sauce, to a saucepan add sweet chilli sauce, fish sauce, Culley’s green chilli sauce, soy sauce and shrimp paste. Add ginger, coriander and basil and the lemon and orange zest and juice. Simmer over a medium heat until it reduces by half, thickening into a caramel-like sauce, then strain off the solids and store the sauce.
- Shred brussels sprouts into even pieces. Heat grapeseed oil until hot. Quickly fry the brussels sprouts in batches until they just colour and crisp. Remove and drain on paper towels.
- To serve, pile the brussels sprouts on a serving dish, reheat the sauce and drizzle generously over the sprouts.