Flash fried brussels sprouts with a sweet chilli sauce

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.

Sauce

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

Fry

1 cup	Grapeseed oil
300 g	Brussels sprouts (Main)

Directions

1. 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.
2. 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.
3. To serve, pile the brussels sprouts on a serving dish, reheat the sauce and drizzle generously over the sprouts.

Check out Warren's other brussels sprouts recipes

• Brussels sprout, kale and pecan salad
• Mashed brussels sprout gratine
• Roasted brussels sprouts and garlic with pickled onions