INGREDIENTS
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Canola oil, for frying
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1 tbsp. fish sauce
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1 tbsp. fresh lemon juice
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1 tbsp. hot chile oil
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1⁄2 tart apple, such as Shizuka or Granny Smith, minced
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1 lb. medium Brussels sprouts, trimmed
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2 tbsp. grated Pecorino Romano
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1 tsp. black sesame seeds
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1 tsp. minced chives
INSTRUCTIONS
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Heat 2″ canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 375°.
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Stir fish sauce, lemon juice, chile oil, and apple in a large bowl; set sauce aside.
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Working with 1 sprout at a time, use a paring knife to cut an “x” halfway through stem end, keeping sprout intact. Working in batches, fry sprouts until golden brown and slightly crisp, 2–3 minutes. Using a slotted spoon, transfer sprouts to paper towels to drain.
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Add sprouts to bowl with sauce and toss to combine.
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Transfer to a serving platter; garnish with Pecorino, sesame seeds, and chives.
| Adapted from Saveur