Crispy Brussels sprouts tossed in an authentic flavor-packed Thai sauce for an appetizer or side dish you won’t forget!
Have you ever had a meal out at a restaurant that was so delicious you just had to recreate at home?
A few years back, I went to the Cape for vacay not to find the best chowdah or lobstah, but the best Brussels sprouts. That’s right. Brussels are the new seafood, apparently.
They were perfectly crispy and tossed in a delicious, authentic Thai fish sauce. My family and I devoured these babies – they were that good! When I was talking to Steve about them a couple weeks later, trying to justify my obsession with them, he admitted he never tried them. Shocked, I demanded “what do you mean you didn’t try them? why didn’t you try them?!?!” He responded, “because your family ate them all before I had a chance to.” Oh. My bad.
To be fair to Steve (and mostly to satisfy my craving for this crispy deliciousness), I decided to recreate this dish at home and share the recipe with all of you!I was just talking to my intern April about how Brussels sprouts are experiencing a resurgence. It’s true though – long gone are the days of scoffing at boiled Brussels. Today, Brussels are seen on every restaurant menu and are prepared so many different ways – roasted, fried, shredded in a salad, you name it. And it’s awesome they’re popping up everywhere because not only are they delicious, they also happen to be an excellent source of vitamin C and contain cancer-preventing glucosinolates (found in all cruciferous vegetables).
You will love this recipe if you like foods that are:
- crispy AF
- packed with umami flavor (lookin’ at you fish sauce)
- Asian fusion-inspired
- packed with nutrients
- an easy appetizer or side dish
Crispy Brussels sprouts tossed in an authentic Thai chili fish sauce for a side dish you won’t forget!
For the Thai Sauce:
- 1 teaspoon minced Thai chili pepper (about 1 small pepper)*
- 1 clove garlic, minced or grated
- 1/4 cup lime juice (about 2 limes)
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons fish sauce
- 1 teaspoon rice vinegar
- 1 tablespoon water
For the Brussels Sprouts:
- 1 lb Brussels sprouts, quartered or halved depending on the size
- Canola oil, about 2 cups
- Salt, to taste
For the Thai Fish Sauce:
- In a mortar and pestle, pound garlic and pepper to a fine paste. Transfer paste to small bowl.
- Add lime juice, sugar, fish sauce, rice vinegar, and water, and whisk to combine, until sugar is dissolved.
- Spoon over hot Brussels sprouts.
For the Brussels Sprouts:
- In a dutch oven, heat about 2 inches of oil over medium heat. Bring oil to temperature of 360 degrees F, or until it’s hot enough that a Brussels sprout leaf will start sizzling and crisp up as soon as it’s submerged.
- 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 once golden brown, about two minutes. Transfer to a paper towel lined plate to absorb any excess oil. Season with salt, to taste.
- While still hot, drizzle a few spoonfuls of the Thai sauce over the sprouts and toss to lightly coat. Be careful not to add too much sauce to avoid them getting soggy. Serve immediately while hot.
- If Thai chili peppers are unavailable, substitute with serrano peppers
- Category: Vegetable
- Method: Frying
- Cuisine: Thai
Keywords: Brussels sprouts, Asian, Thai, fried, crispy
In case ya’ll were wondering, Steve now understands my Brussels infatuation and made up for any lack of devouring that night on the Cape.
Are you a Brussels hater or a lover? What’s your favorite way to prepare them? Tell me in the comments!