Brussels Sprouts from The Boatyard, Ft. Lauderdale, Florida
These are my personal favorite – known to convert many a Brussels sprouts “hater.”
3appetizer servings
3appetizer servings

  • 2cups

    fresh Brussels sprouts

  • 1Tablespoon

    roasted peanut oil

  • 1teaspoon

    Sesame Oil

  • 1teaspoon

    minced fresh lemongrass

  • 1teaspoon

    minced peeled ginger

  • 1teaspoon

    minced jalapeño with stem, seeds and ribs removed

  • 1clove

    garlic, minced

  • 1/2cup

    base sauceSee recipe below

  • 12

    slivers kaffir lime leaf, cut 1/16th-inch thick

  • 1teaspoon

    chopped fresh mint

  • 1teaspoon

    chopped fresh cilantro

  • 1tablespoon

    small diced red bell pepperfor garnish

  • 1tablespoon

    Chopped Peanutsfor garnish

  • 1/4cup

    bonito flakesfor garnish

  • Canola oilfor frying
  1. Trim the core end of the Brussels sprouts. Remove any discolored or loose leaves and cut in half through the core.
  2. Line a baking sheet with paper towels, set aside.
  3. Using a medium sauce pan over medium-high heat, heat 2” of oil to 350º F. Carefully add the Brussels sprouts, and fry until lightly browned and cooked through.
  4. Remove cooked Brussels sprouts and transfer to prepared baking sheet to drain. Set aside and keep warm.
  5. Using a wok or large sauté pan over medium-high heat, heat the peanut and sesame oils. Add the lemongrass, ginger, jalapeño and garlic. Cook, stirring constantly until fragrant, being careful not to burn the garlic.
  6. Add the base sauce, kaffir lime leaf, mint and cilantro, and bring to a simmer.
  7. Add the cooked Brussels sprouts to reheat. Gently stir to evenly coat the Brussels sprouts.
  8. Transfer the Brussels sprouts to a serving bowl, and garnish with the red pepper, peanuts and bonito flakes.
Recipe Notes

Base Sauce (makes about 2/3 cup):

1/3 cup water
2 tablespoons plus 2 teaspoons sugar
1 tablespoon plus 1 teaspoon fresh lime juice
1 teaspoon fish sauce
2 teaspoons kimchee base
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon plus 1 teaspoon cold water

Bring water and sugar to a simmer in a small saucepan over medium heat, whisking until sugar is dissolved. Add the lime juice, fish sauce, kimchee base and return to a simmer.

Increase heat to medium-high. Using a small bowl, mix the cornstarch and water until smooth. When the sauce comes to a boil, slowly add the cornstarch mixture to the sauce in a steady stream while whisking.

Reduce heat to medium and simmer sauce for 30 seconds; set aside.

As published in the Sun-Sentinel