Fried Brussels Sprouts With Shallots And Chilies Recipe

• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 2 tablespoons fresh juice from 1 to 2 limes
• 3 to 4 Thai bird chilis, finely chopped (see note)
• 3 medium cloves garlic, minced on a microplane grater (about 1 tablespoon)
• 1/4 cup minced fresh cilantro leaves
• 3 quarts vegetable, canola, or peanut oil
• 2 1/2 pounds Brussels sprouts, stems trimmed, outer leaves removed, split in half
• 3 medium shallots, thinly sliced (about 1 cup)

1. Combine fish sauce, sugar, lime juice, chilies, garlic, and cilantro in a small bowl. Whisk until sugar is dissolved.
2. Line a rimmed baking sheet with a triple layer of paper towels. In a large wok or Dutch oven, heat oil to 400u0b0F. Add half of Brussels sprouts and half of shallots. Oil temperature will drop to around 325u0b0F. Adjust heat to maintain this temperature. Cook, stirring and agitating with a metal spider until Brussels sprouts are deep golden brown, about 4 minutes. Transfer to paper towel-lined baking sheet. Reheat oil to 400u0b0F and repeat with remaining sprouts and shallots.
3. Transfer sprouts and shallots to a large bowl and add dressing. Toss to combine and serve.

fish sauce, sugar, fresh juice from, bird chilis, garlic, fresh cilantro, vegetable, brussels, shallots

Taken from www.seriouseats.com/recipes/2012/11/fried-brussels-sprouts-shallot-chilies-recipe.html (may not work)