Crispy Thai Brussels Sprouts

• Gluten free

• Produce

  • 1 lb Brussels sprouts
  • 1/2 clove Garlic
  • 1 Thai chili peppers

• Condiments

  • 2 1/2 tbsp Fish sauce
  • 2 1/4 tsp Lime juice

• Baking & Spices

  • 1 Sea salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 Canola oil

• Liquids

  • 1/3 cup Water

Found on karalydon.com

Description

Ingredients

• 1 lb Brussels sprouts, quartered or halved depending on the size
• Canola oil
• Sea Salt
• 1-2 thai chili peppers, sliced
• 1/2 clove garlic, sliced
• 1 tbsp sugar
• 2 1/4 tsp lime juice
• 2 1/2 tbsp fish sauce
• 1/3 cup water

Directions

• In a mortar and pestle, pound garlic and thai chili peppers until create a fine paste. Add fish sauce, water, lime juice, and sugar and stir to combine, until sugar is dissolved.
• In a dutch oven, heat about 2 inches of oil over medium heat. Heat until its hot enough that a Brussels sprout leaf will start sizzling and crisp up as soon as its submerged in the oil.
• Cook Brussels sprouts in batches, adding about 1/4 of the Brussels sprouts at a time. Be careful of hot oil sputtering and try to use a screen for protection of your face, if possible.
• Remove brussels sprouts after about two minutes or until golden brown. Transfer the to a paper towel to absorb any excess oil. Season with salt to taste.
• While still hot, drizzle the thai fish sauce over the sprouts to lightly coat. Be careful not to add too much sauce to avoid them getting soggy. Serve immediately while hot.

Nutrition