Inspired by the incredibly delicious but also impossibly complicated fried brussels sprouts at Uchiko, these are crispy, salty, sour, and sweet.
And potentially deadly, as you see in the video. I’ve fried these in a wok and in a deep pot and I have to tell you that a wok is the way to go, if you have one. If you don’t, of course you can use a pot but please don’t fill the pot more than half-way with oil or you risk boiling oil bubbling over, splattering into your face and eyes, and basically causing instantaneous destruction of any attempt on your part to have a clean, non-greasy kitchen area.
If you prefer to not fry them, try making this roasted Brussel sprouts recipe, omitting the other seasonings and just roasting them with oil. Then dress with the sauce, cilantro, and some sauteed shallots (or store-bought fried onions!). Healthier, easier, neater, but not quite as crispy delicious.
Fried Brussels Sprouts Recipe (Printable)
- 1 pound Brussels sprouts
- 2 large shallots
- ¼ cup rice vinegar
- ¼ cup water
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 clove garlic, minced
- 2 tablespoons fish sauce
- 2 cups frying oil (peanut, canola, safflower)
- 2 tablespoons minced cilantro (or mint if you hate cilantro)
- Trim the Brussels sprouts and cut in half lengthwise. Peel the shallots and slice thinly.
- Combine vinegar, water, sugar and salt in a small pot and cook over medium heat until reduced slightly, about 3 minutes simmering.
- Add garlic and simmer 1 more minute. Add fish sauce and remove from heat.
- Heat oil to 350ºF
- Fry the sprouts in batches, about 3 minutes each, transferring to a large bowl as they are done. Fry the sliced shallots, too.
- Pour the vinegar sauce over and toss to coat.
- Add cilantro last.