Fried Brussels Sprouts with Shallots and Chilies
"[Photographs: J. Kenji Lopez-Alt] Note: Thai bird chilies are very hot. For a milder version, replace 3 to 4 Thai bird chilies with 1 single jalapeño or serrano pepper, or omit entirely. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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2 tablespoons fish sauce
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2 tablespoons sugar
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2 tablespoons fresh juice from 1 to 2 limes
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3 to 4 Thai bird chilis, finely chopped (or 1 single jalapeno or serrano pepper)
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3 medium cloves garlic, minced on a microplane grater (about 1 tablespoon)
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1/4 cup minced fresh cilantro leaves
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3 quarts vegetable, canola, or peanut oil
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2 1/2 pounds brussels sprouts, stems trimmed, outer leaves removed, split in half
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3 medium shallots, thinly sliced (about 1 cup)
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