4.4/5
(9 Votes)
Ingredients
- INGREDIENTS
- Canola oil, for frying
- 1 tbsp. fish sauce
- 1 tbsp. fresh lemon juice
- 1 tbsp. hot chile oil
- 1/2 tart apple, such as Granny Smith, minced
- 1 lb. medium Brussels sprouts, trimmed
- 2 tbsp. grated Pecorino Romano
- 1 tsp. black sesame seeds
- 1 tsp. minced chives
- INSTRUCTIONS
Preparation
Step 1
Heat 2" canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 375°. Stir fish sauce, lemon juice, chile oil, and apple in a large bowl; set sauce aside. Working with 1 sprout at a time, use a paring knife to cut an "x" halfway through stem end, keeping sprout intact. Working in batches, fry sprouts until golden brown and slightly crisp, 2–3 minutes. Using a slotted spoon, transfer sprouts to paper towels to drain. Add sprouts to bowl with sauce and toss to combine. Transfer to a serving platter; garnish with Pecorino, sesame seeds, and chives.