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.
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.
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.
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.
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 analysis per serving (6 servings)
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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