Tuesday, October 29, 2013

Recipes & Nutrition: Deep Fried Brussel Sprouts



Deep-fried Brussels sprouts are a popular side dish at Ssäm Bar. I cook them in a hot oven on a cast iron skillet. That way they still get that nutty sweetness and nicely browned crisp exterior. 

Rice Krispies, standing in for Indian puffed rice (which is more difficult to find), add crunch, while sous-chef Tien Ho's Vietnamese-style dressing lends the sprouts an offbeat complexity.
More http://www.epicurious.com/recipes/food/views/Roasted-Brussels-Sprouts-240260#ixzz2j3dkrKHY
For brussels sprouts
2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons canola oil
2 tablespoons unsalted butter

For dressing
1/4 cup Asian fish sauce (preferably Tiparos brand)
1/4 cup water
1/4 cup sugar
3 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro stems
1 garlic clove, minced
1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds

For puffed rice
1/2 cup crisp rice cereal such as Rice Krispies
1/4 teaspoon canola oil
1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)

Garnish: cilantro sprigs; torn mint leaves; chopped scallions

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