Brussels sprouts with fish sauce vinaigrette

Name: Brussels sprouts with fish sauce vinaigrette
Yield: 4
Ingredients: Sunflower oil, to deep-fry; 500g Brussels sprouts, halved; 1/4 bunch coriander, leaves picked; 1/4 cup finely chopped mint leaves; 1/4 cup (60ml) fish sauce; 1 tbs rice vinegar; 1/2 lime, charred, juiced; 1 1/2 tbs caster sugar; 1 garlic clove, crushed; 1 each small red chilli and small green chilli, thinly sliced

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Momofuku Seiobo's Brussels sprouts with fish sauce vinaigrette

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Ingredients (10)

Sunflower oil, to deep-fry
500g Brussels sprouts, halved
1/4 bunch coriander, leaves picked
1/4 cup finely chopped mint leaves

Fish Sauce vinaigrette

1/4 cup (60ml) fish sauce
1 tbs rice vinegar
1/2 lime, charred, juiced
1 1/2 tbs caster sugar
1 garlic clove, crushed
1 each small red chilli and small green chilli, thinly sliced

Method

1.

For the vinaigrette, combine all the ingredients with 2 tbs water in a bowl.
2.

Half-fill a deep-fryer or large saucepan with oil and heat to 180C. Carefully add the Brussels sprouts and cook, in 2-3 batches, for 1-2 minutes until the outside leaves are dark brown and sprouts are tender. Drain on paper towel.
3.

To serve, place the sprouts, coriander and mint on a serving plate, drizzle over 1/3 cup (80ml) vinaigrette and toss gently to combine.