Crispy Brussels Sprouts in Chili-Caramel Sauce
Main Dishes • Mexican
Description
In a restaurant, the chili-caramel sauce is certainly not made in portions of four, but in large batches. If the sauce turns out to be a hit, it makes sense to prepare it at home: it can be stored in the refrigerator and reheated as needed, pairing not only with roasted Brussels sprouts but also with other dishes.
Ingredients
- Brussels Sprouts 30 oz
- Vegetable Oil 0 qt
- Palm Sugar 10 oz
- Mild Chili Spice 0 oz
- Cilantro 0 oz
- Fish Oil 0 fl oz
- Lime Juice 0 fl oz
- Ocean salt to taste
Step-by-Step Guide
Step 1
Place the palm sugar discs in a saucepan, pour in 200 ml of water, and stir to dissolve the sugar. Then, bring the mixture to a boil over fairly high heat until it reaches a caramel state. This will take about fifteen to twenty minutes. When the liquid begins to bubble vigorously and drips from the spoon in a thick, syrupy manner, you can proceed to the next step.
Step 2
While the caramel is cooking, finely chop the chili pepper and cilantro, then add them to a saucepan and mix well. After half a minute, add lime juice and fish sauce, and mix again. After another half a minute, remove from heat.
Step 3
Cut the Brussels sprouts in half. Heat the frying oil and submerge the sprouts in it, cooking for a couple of minutes to ensure they retain their color while becoming crispy (it's very important not to overcook them). Drain on paper towels.
Step 4
Transfer the cabbage to a spacious container, such as a pot. Pour the chili caramel over it and quickly mix it in. Season with salt to taste.
Step 5
Arrange the cabbage on plates and serve it with meat—braised or fried, whichever you prefer. Alternatively, it can be enjoyed on its own as a standalone vegetarian dish.
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