Fried Brussels Sprouts With Shallots and Chilies Recipe

J. Kenji Lopez-Alt

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.

Recipe Facts



Active: 20 mins
Total: 20 mins
Serves: 8 to 10 servings

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  • 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 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.

  3. Transfer sprouts and shallots to a large bowl and add dressing. Toss to combine and serve.

Special equipment

deep fryer, Dutch oven, or wok

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