Servings:6
On paper, this recipe looks a little crazy: fish sauce, rosemary, and pepitas? But it works. Every bite is an explosion of texture and flavor. If frying is not your thing, you can roast the sprouts instead.
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- 1/4 cup granulated sugar
- 1/4 cup red wine vinegar
- 3 Tbs. soy sauce
- 1-1/2 tsp. fish sauce
- 5 to 7 cups canola oil
- 2 lb. Brussels sprouts, trimmed and halved
- 1 tsp. chopped fresh rosemary leaves
- 1 tsp. Aleppo pepper or finely ground black pepper
- 2 Tbs. roasted salted pepitas
Nutritional Information
- Calories (kcal) : 200
- Fat Calories (kcal): 100
- Fat (g): 11
- Saturated Fat (g): 1
- Polyunsaturated Fat (g): 3.5
- Monounsaturated Fat (g): 6
- Cholesterol (mg): 0
- Sodium (mg): 740
- Carbohydrates (g): 22
- Fiber (g): 5
- Protein (g): 6
Preparation
- In a small saucepan, boil the sugar and vinegar over medium-high heat until the sugar dissolves, about 3 minutes. Let cool, and then stir in the soy sauce and fish sauce.
- Clip a deep-fry thermometer to a 4- to 5-quart saucepan, fill the pan about halfway with oil, and heat to 350°F over medium-high heat. In small batches, fry the sprouts, making sure they’re submerged and adjusting the heat as necessary to maintain the temperature, until golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate and pat dry.
- In a large bowl, toss the sprouts with the vinegar mixture, rosemary, and pepper. Serve topped with the pepitas.
Ingredient Spotlight
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IN THIS RECIPERed Wine Vinegar
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FEATUREDChinese Black Rice
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