- 4
- 20 mins
- 30 mins
Ingredients
- 16 ounces fresh Brussels sprouts
- 6 cups peanut oil
- 2 ounces sweet soy or kecap manis
- 1/2 teaspoon flaked sea salt (such as Maldon)
- 2 teaspoons sesame seeds, toasted and crushed (see note)
- 2 pinches shaved bonito flakes (see note)
Preparation
Step 1
Wash Brussels sprouts thoroughly, keeping the outside leaves intact if they look green and unblemished (the leaves are the best part). Dry well to avoiding spattering when placed in the hot oil. Trim the bottom of each sprout and use a pointed knife to cut a deep cross into the bottom of the core. Smash with a meat mallet to break up the sprouts and separate the leaves. If they don’t split, tear them apart.
Pour peanut oil into a deep, medium-size pot or Dutch oven until it reaches 2-3 inches up the side. Heat until a candy/fat thermometer registers 350 degrees when the bulb is submerged in the oil.
Fry prepared brussels sprouts in batches until golden brown and the edges are crispy, about 4 minutes. It’s OK if the leaves get a little darker. Remove with a slotted spoon or skimmer/spider and drain well on paper towels.
Pile sprouts in a pyramid on individual plates or a platter and drizzle with sweet soy. Sprinkle with flaked sea salt and crushed, toasted sesame seeds. Top with shaved bonito flakes.
Notes: Sweet soy (or kecap manis) and shaved bonito flakes are available at any Asian market. Toast sesame seeds in a dry skillet (no added oil) over medium heat, stirring occasionally, for 2-3 minutes or until golden brown and glistening. Let cool, then roughly chop with a knife or food processor.