VEGETARIAN

Crispy Brussels Sprouts in Chili-Caramel Sauce

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

In a restaurant, the chili-caramel sauce is certainly not made in portions of four, but in large batches. If the sauce turns out to be a hit, it makes sense to prepare it at home: it can be stored in the refrigerator and reheated as needed, pairing not only with roasted Brussels sprouts but also with other dishes.

Ingredients

Brussels Sprouts - 28.2 oz
Vegetable Oil - 2 qt
Palm Sugar - 8.5 oz
Mild Chili Spice - 1.4 oz
Cilantro - 1.1 oz
Fish Oil - 1 fl oz
Lime Juice - 1 fl oz
Ocean salt - to taste

Step by Step guide

Step 1

Place the palm sugar discs in a saucepan, pour in 200 ml of water, and stir to dissolve the sugar. Then, bring the mixture to a boil over fairly high heat until it reaches a caramel state. This will take about fifteen to twenty minutes. When the liquid begins to bubble vigorously and drips from the spoon in a thick, syrupy manner, you can proceed to the next step.

Step 2

While the caramel is cooking, finely chop the chili pepper and cilantro, then add them to a saucepan and mix well. After half a minute, add lime juice and fish sauce, and mix again. After another half a minute, remove from heat.

Step 3

Cut the Brussels sprouts in half. Heat the frying oil and submerge the sprouts in it, cooking for a couple of minutes to ensure they retain their color while becoming crispy (it's very important not to overcook them). Drain on paper towels.

Step 4

Transfer the cabbage to a spacious container, such as a pot. Pour the chili caramel over it and quickly mix it in. Season with salt to taste.

Step 5

Arrange the cabbage on plates and serve it with meat—braised or fried, whichever you prefer. Alternatively, it can be enjoyed on its own as a standalone vegetarian dish.