2 tbspextra-virgin olive oil10 gm(1 tsp) butter350 gmBrussels sprouts (about 16), trimmed, outer leaves discardedFor shallow-trying:olive oil4large golden shallots, shaved on a mandolin1garlic clove4small red chillies, coarsely chopped2 tbspfish sauce30 gmlight palm sugar, crushed¼ cupcoarsely chopped corianderTo serve:lime wedges
Preheat oven to 190C. Heat extra-virgin olive oil and butter in an ovenproof frying pan over medium-high heat, add Brussels sprouts and cook, tossing occasionally, until starting to brown (2-3 minutes). Transfer to oven and roast until golden and tender (12-18 minutes).
Heat 2cm of olive oil in a small saucepan over high heat, add shallot and stir until crisp (4-8 minutes), then transfer with a slotted spoon to absorbent paper to drain.
Pound garlic with a mortar and pestle, then add chillies and pound to a paste. Add fish sauce and palm sugar and pound to combine. Add to Brussels sprouts with coriander and toss to coat well. Transfer to a platter, top with shallots and serve with lime wedges.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.
This dish is inspired by a favourite from Momofuku Ssäm Bar in New York. Asian flavours work really well with sprouts, and roasting them until they are deep golden brings out their incredible nutty flavour.