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.
- 2 tbsp extra-virgin olive oil
- 10 gm (1 tsp) butter
- 350 gm Brussels sprouts (about 16), trimmed, outer leaves discarded
- For shallow-trying: olive oil
- 4 large golden shallots, shaved on a mandolin
- 1 garlic clove
- 4 small red chillies, coarsely chopped
- 2 tbsp fish sauce
- 30 gm light palm sugar, crushed
- ¼ cup coarsely chopped coriander
- To serve: lime wedges
- 1Preheat 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).
- 2Heat 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.
- 3Pound 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 .
Drink Suggestion: Medium-dry amontillado. Drink suggestion by Max Allen
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