Note: Thai bird chilies are very hot. For a milder version, replace 3 to 4 Thai bird chilies with 1 single jalapeño or serrano pepper, or omit entirely.
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons fresh juice from 1 to 2 limes
3 to 4 Thai bird chiles, 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)
Combine fish sauce, sugar, lime juice, chiles, garlic, and cilantro in a small bowl. Whisk until sugar is dissolved.
Line a rimmed baking sheet with a triple layer of paper towels. In a large wok or Dutch oven, heat oil to 400°F. Add half of Brussels sprouts and half of shallots. Oil temperature will drop to around 325°F. 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 400°F and repeat with remaining sprouts and shallots.
Transfer sprouts and shallots to a large bowl and add dressing. Toss to combine and serve.
deep fryer, Dutch oven, or wok
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|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 4g||13%|
|Total Sugars 6g|
|Vitamin C 74mg||372%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|