Method

• 1.
  For the typhoon shelter, soak soybeans in plenty of cold water and chill overnight. Drain well, transfer to a food processor and whiz until roughly chopped. Drain on paper towel. Place garlic in the cleaned food processor and whiz until roughly chopped.
• 2.
  Bring a small saucepan of water to the boil and blanch garlic for about 30 seconds. Drain through a fine sieve, then spread on paper towel to dry.
• 3.
  Fill a large heavy-based saucepan one- third full of vegetable oil and heat to 180°C on a deep-frying thermometer. In batches, add one-quarter of the beans and fry for 2 minutes or until golden brown and crunchy. Remove from oil and drain on paper towel.
• 4.
  Using the same pan and oil, repeat the process with the garlic. Don’t overcook as the garlic will continue to cook a little after removed from the oil. Combine soybeans and garlic in a large bowl, add dried chilli, sugar and MSG (if using). Season to taste.
• 5.
  Place brussels sprout in a large bowl. Dress with rice wine vinegar, lemon and olive oil. Season and toss to combine. Top with typhoon shelter to serve.