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Crispy Brussels Sprouts with Chile Caramel
4
Steps
- Heat 1 Tbsp. oil in a medium skillet over medium-high. Add shallot, garlic, chile, lemongrass, and ginger and cook, stirring occasionally, until browned, 6–8 minutes. Stir in fish sauce, scraping up any brown bits. Stir in sugar and ½ cup water and bring to a boil; cook, stirring occasionally, until reduced by half, 12–15 minutes. Strain sauce into a medium bowl; discard solids. Let cool.
- Pour oil into a large heavy pot to come 3" up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°. Working in batches, fry brussels sprouts until brown and crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
- Arrange brussels sprouts on a platter, drizzle with ¼ cup sauce, and toss to coat, adding more sauce if needed. Serve with lemon wedges for squeezing over.
Originally published at Bonappetit.com. Reproduced for personal collection.
