serves
6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
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Living On The Veg
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 litre vegetable oil, for deep-frying
- 4 cups Brussels sprouts, trimmed, halved
For the strange flavour dressing
- 1 tsp Sichuan peppercorns
- 2 tbsp Chinese roasted sesame paste (available from Asian grocers)
- 2 garlic cloves, finely chopped
- 2 cm x 3 cm piece ginger, very thinly julienned
- 3 thin spring onions, very thinly sliced
- 1 tbsp soy sauce
- 2 tbsp Chinkiang black vinegar
- 2 tsp caster sugar
- 2 tsp sesame oil
- 1 tbsp Sichuan chilli oil (or your favourite chilli oil)
Instructions
- Heat the oil for deep-frying in a large wok or saucepan to 180˚C. Deep-fry the Brussels sprouts (take care – the sprouts will splatter!) in batches for 4-5 minutes, or until the sprouts are crisp and golden-brown. Use a spatter guard or a fine mesh strainer for the first 30 seconds of cooking to help prevent oil spitting out of the pan. Remove the sprouts using a slotted spoon to a wire rack to cool, then repeat until all the sprouts are cooked.
- While the sprouts are cooking, make the strange flavour dressing. In a small frying pan, dry-toast the Sichuan peppercorns until fragrant, then transfer to a mortar and pestle. Grind to a coarse powder, then combine in a medium bowl with the remaining ingredients for the dressing.
- Transfer the slightly cooled Brussels sprouts to a large serving plate. Pour over the strange flavour dressing and serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Living On The Veg
