Paddock To Plate

Try your hand at Matt Moran's delicious recipe from Episode 1 of Paddock to Plate - as he turns one of most hated veggies in the world into a tasty dish that even kids would like.


  • 8 large Brussels sprouts, tough outer leaves discarded, stems trimmed

  • Vegetable oil, for deep-frying

  • Ginger and eschallot dressing

  • 100 ml vegetable oil

  • 2 cm knob ginger, peeled and thinly sliced

  • 15-20 ml sesame oil

  • 2 eschallots, peeled and thinly sliced

  • 2 cloves garlic, thinly sliced

  • 50 ml light soy sauce

  • 1 tablespoon oyster sauce

  • 30 g castar sugar

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon water


  • 1.

    Blanch the Brussels sprouts in a saucepan of boiling salted water for 7-8 minutes or until bright green and just tender. Drain, refresh in iced water, drain well, then cut in half lengthways and setaside.

  • 2.

    Meanwhile, to make the ginger and eschallot dressing, heat the vegetable oil in a small saucepan over medium-high heat, then stir in the ginger and sesame oil. Add the eschallots, stir occasionally,cook for 3-4 minutes or until golden and caramelised, add the garlic and stir to combine well.Strain off excess oil through a sieve (discard excess), then return ginger-eschallot mixture tosaucepan and add soy sauce, oyster sauce and sugar.

  • 3.

    Simmer over medium heat for 1-2 minutes or until reduced by half, stir in rice wine vinegar and water to combine and simmer gently for 1-2minutes.

  • 4.

    Heat vegetable oil in a deep fryer or a large heavy based saucepan to 180°C (see note). Deep-fry the Brussels sprouts in two batches, stirring occasionally, for 3-4 minutes or until dark golden brown (be careful as hot oil may spit), drain and shake off excess oil, then transfer to a serving bowl. Add the ginger-eschallot dressing, toss to coat well and serve hot.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 218kj
  • Fat Total 19g
  • Saturated Fat 1g
  • Protein 2g
  • Carbohydrate 9g
  • Sugar 5g
  • Sodium 414mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Note: If you don’t have a thermometer, you can check the temperature of the oil by dropping a cube of bread into the oil. If it quickly bubbles and rises to the surface, the oil is hot enough; if not allow more time to heat and re-test. If the cube of bread browns too quickly, remove oil from heat and allow to cool slightly before testing again.

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Posted by Matt77Report
Cooked these tonight with BBQ duck salad and Lemongrass beef skewers. Fantastic!