Crispy Deep Fried Brussels Sprouts

Brussels sprouts

1. Trim 2 lb Brussels sprouts by removing the outer layers of leaves first and then cut the bottom dried out stem portion off. Try not to remove too much of the stem so that it still keeps your Brussels sprouts intact. Cut the Brussels sprouts in half.
2. Rinse your Brussels sprouts and leave them in a water bowl for about 5 minutes. I do this to remove some extra dirt that might get stuck in between the leaves.
3. After rinsing, lay the Brussels sprouts out on a dish towel to let them dry fully. If the Brussels sprouts are wet or cold, this could change the temperature of the oil and affect the crispiness of the Brussels sprouts. You also want to prevent splatter by removing as much water from the Brussels sprouts as possible.
4. In the same heavy-bottomed pot, add about one inch of vegetable oil (or another oil with a high smoke point) and heat to 375 °F. Slowly lower about six to seven Brussels sprouts into your oil. Fry your Brussels sprouts in multiple batches to prevent crowding and to allow your Brussels sprouts to cook evenly.
5. When your Brussels sprouts have shrunk slightly and the outer layer leaves have changed to a dark brown, almost blackened color, remove them and place them onto a towel to get rid of excess oil.
6. In between frying batches of Brussels sprouts, combine the fish sauce, water, rice wine vinegar, and sugar into Tupperware. Add fresh squeezed limes and mix. Close the lid on and shake vigorously to evenly blend the sugar granules.
7. In a bowl, combine the freshly fried Brussels sprouts and seasoning and mix. Adjust seasoning to taste and top with fried shallots.
8. Serve immediately.

Fried shallots (optional)

1. Peel the outer layer of the shallot.
2. Using a mandoline slicer and some cut proof safety gloves, slice the shallots in ¼ of an inch slices.
3. In a heavy-bottomed pot, add one inch of vegetable oil (you can re-use this oil later for the Brussels sprouts) and heat to 325 °F.
4. Carefully add the shallots and watch over them as they brown--this can happen very quickly so watch the pot. When the shallots turn light golden brown, remove them immediately from the oil and place onto paper towels to dry. The shallots will continue to cook once you remove them so it's okay if you have extra pieces that are still light.
5. Top the fried shallots on the Brussels sprouts.