Fried Brussels Sprout with Fish Sauce Caramel
Recipe by Michael Weldon
Serves 4 pers | 
Prep 10 minutes | 
20 minutes 
Ingredients:
- Lime, to garnish
- Red chilli, sliced thinly, to garnish
- Fried shallots, to garnish
- Spring onions, sliced thinly, to garnish
Fish Sauce Caramel:
- ½ cup brown sugar
- 2 garlic cloves, crushed
- 1 lemongrass stalk, smashed
- 2 lime leaves
- 4 chillies, halved
- ½ cup AYAM™ Fish Sauce
- 1 tbsp rice wine vinegar
- 1 bag brussle sprouts, halved lengthways
Method:
- Combine the fish sauce caramel ingredients in a saucepan over a medium heat. Cook until reduced into a thick caramel texture. Strain out the chunky ingredients. Season with lime and extra fish sauce if needed.
- In a large saucepan heat enough oil to submerge the sprouts to 165 deg Celsius. Fry the sprouts with a lid half covering to stop spitting until the sprouts are gold, crispy, and soft in the centre.
- Add the sprouts to a bowl and add the dressing. Toss together to coat the sprouts in the caramel. Serve straight away garnished with chilli and fried shallots.
Tips: Substitute crab for prawns or other seafood.
