For the Thai Fish Sauce:

1. In a mortar and pestle, pound garlic and pepper to a fine paste. Transfer paste to small bowl.
2. Add lime juice, sugar, fish sauce, rice vinegar, and water, and whisk to combine, until sugar is dissolved.
3. Spoon over hot Brussels sprouts.

For the Brussels Sprouts:

1. 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.
2. 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.
3. 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.
4. 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.