Crispy Fried Brussels Sprouts Recipe

Hello ''CT'' community, we are very glad to share with you this Crispy Fried Brussels Sprouts Recipe with Mom's Chili Fish Sauce.
You might have some left over chili fish sauce dip, but that's ok. Save it for your next batch of fried brussels sprouts, egg rolls, fresh fries or even baste the sauce on steak or chicken. It's a winner! Also, depending on your size of brussels sprouts, cut them to appropriate bite sized pieces. If your brussels sprouts are small, cut them in half. If they are very large, cut them in quarters. How ever you decide to cut them, make sure they're all about the same size so that they can cook evenly in the hot oil.

Ingredients:

2 pounds brussels sprouts, ends trimmed and quartered
oil for frying

For Chili Fish Sauce

1 cup water
1/2 cup fish sauce (use Tamari for Gluten Free)
2 tablespoons sugar
2 fresh chiles, minced (or to taste)
3 tablespoons minced garlic
3 tablespoons fresh lime juice

For slurry:

1 Tablespoon corn starch
1 Tablespoon water

Directions:

1. Make the Chili Fish Sauce: Combine all chili fish sauce ingredients in a medium sauce pan. Bring the sauce to a boil. As the sauce is coming to a boil, make the corn starch slurry by combining the cornstarch and water in a small bowl. Make sure to stir the slurry well and break up any lumps of cornstarch.
2. When the fish sauce comes to a boil, gently stir in the corn starch slurry. Slowly stir the sauce till it thickens. Once the chili fish sauce thickens, turn off heat. Allow chili fish sauce to cool.
3. Fry the Brussels Sprouts: In a large work, deep pot or dutch oven, fill oil to about two inches high. Heat the oil to about 350 to 375 degrees. Test the oil by frying one piece of brussels sprouts first. If it sizzles and cooks quickly, then the oil is ready.
4. Fry the Brussels sprouts in batches, so start by frying about 1/4 of the brussels sprouts till they are golden brown. Remove them from oil and blot them on paper towels to remove excess oil. Repeat the frying for the rest of the brussels sprouts.
5. Once all brussels sprouts are fried and crispy, combine them in a large bowl. Toss the crispy brussels sprouts with the chili fish sauce and serve warm.