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Fried Brussels Sprouts With Shallots and Chilies Recipe

The Food Lab

Unraveling the mysteries of home cooking through science.

J. Kenji López-Alt
Published: Last Updated:
Fried Brussels Sprouts With Shallots and Chilies Recipe

[Photographs: 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.

Read more: The Food Lab's Thanksgiving: Fry Your Brussels Sprouts!

  • Yield:serves 8 to 10
  • Active time: 20 minutes
  • Total time:20 minutes
  • Rated: 2

Ingredients

  • 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)

Directions

  1. 1.

    Combine fish sauce, sugar, lime juice, chilies, garlic, and cilantro in a small bowl. Whisk until sugar is dissolved.

  2. 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. 3.

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

This Recipe Appears In
The Food Lab's Thanksgiving: Fry Your Brussels Sprouts! The Food Lab: My Favorite Brussels Sprouts Recipes

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J. Kenji López-Alt Chief Culinary Advisor

J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021.

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