Crispy Brussels Sprouts in Chili Caramel
4 servings
30 minutes
This recipe embodies the boldness of Mexican cuisine by combining sweet caramel with fiery chili. Crispy Brussels sprouts, fried to perfection, retain freshness and gain an appetizing texture. Palm sugar transforms into a thick caramel infused with lime, cilantro, and spicy fish sauce flavors. The vibrant taste of chili adds a daring touch to the dish, creating harmony between sweet and spicy. This dish can serve as a standalone vegetarian treat or an ideal side for roasted meat. Such a balance of flavors makes it a perfect choice for gourmets seeking vibrant culinary experiences.
1
Place palm sugar discs in a saucepan, pour in 200 ml of water and stir to dissolve the sugar, then bring the mixture to a caramel state over fairly high heat. This will take about fifteen to twenty minutes. When the liquid bubbles up significantly and stretches slightly when dripped from a spoon, you can proceed to the next step.
- Palm sugar: 240 g
2
While the caramel is cooking, finely chop the chili pepper and cilantro, then place them in a saucepan and mix. After half a minute, add lime juice and fish sauce, and mix again. After half a minute, remove from heat.
- Chili pepper: 40 g
- Coriander: 30 g
- Lime juice: 40 ml
- Fish sauce: 40 ml
3
Cut the Brussels sprouts in half. Heat the frying oil, dip in the cabbage, and hold for a couple of minutes to keep its color but make it crispy (it's very important not to overcook it). Drain on paper towels.
- Brussels sprouts: 800 g
- Deep frying oil: 2 l
4
Transfer the cabbage to a spacious container, such as a pot. Pour in the chili caramel and quickly mix it in. Add salt to taste.
- Sea salt: to taste
5
Place the cabbage on plates and serve it with meat — stewed or fried, any kind. Or eat it alone as a standalone vegetarian dish.