Roasted Brussel Sprouts W Caramelized Fish Sauce Recipes

Steps:

• For the fish sauce caramel: Combine granulated sugar and 1/2 cup water in a saucepan and cook, without stirring, over medium-low heat, until the mixture is nicely amber colored, about 15 minutes. Remove from heat and CAREFULLY add brown sugar, fish sauce, lime juice and salt; it may splatter. Stir to combine. If the mixture seizes, return to low heat and stir until fully incorporated.
• For the Brussels sprouts: Bring oil to 350 degrees F in a deep-fryer. Trim bottoms of sprouts and halve lengthwise.
• Fry sprouts until they are crispy with some char, about 2 minutes. Remove from heat and drain.
• While still hot, toss with fish sauce caramel, garnish with Garlic Chips, red chiles and fresh lime wedges.
• Bring oil to 350 degrees F.
• Thinly slice garlic cloves. Quickly fry to a light golden brown, 1 to 2 minutes. (Don't let them get dark brown, or they will become bitter.) Remove from heat and drain on paper towels.

Steps:

• 1. Preheat oven 425 degrees. Combine the brussel sprouts with oil and butter. Sprinkle with salt and pepper and toss to coat well. Place cut side down on baking sheet and roast about 20 minutes.
• 2. Meanwhile In small saucepan melt butter and add the shallot, garlic, and ginger stirring until softened. Add the remaining sauce ingredients to pan and cook on med low heat until reduced and syrupy
• 3. Serve sauce over sprouts and garnish with cilantro and basil.