Fried Brussels sprouts are one of the most popular side dishes at VACA, co-owned by Chef Amar Santana.
And it’s easy to see why. Brussel sprouts can be tricky because they can turn out bitter.
But with a little help from our favorite Top Chef alumnus (and competition finalist), you, too, can make them a delicious family favorite. Amar has generously shared his secret recipe tailored for cooking at home. The ingredients are listed below.
Makes 4-6 portions as a side dish
Ingredients:
1 lb. Brussels sprouts, trimmed and cut in half
4 Chinese sausage (Lap cheong), sliced thin on the diagonal
1 quart canola oil
1 cup sweet and sour sauce (see recipe below)
Sprigs of cilantro for garnish
Sauce
1 cup sweet and sour (store-bought)
½ cup rice wine vinegar
2 cups sugar
½ cup fish sauce
2 tablespoons sriracha
Procedure:
For the sauce: mix all the ingredients together and set aside.
Set the fryer at 350 Fahrenheit (or a deep pan, using a thermometer). Drop Brussels sprouts and Chinese sausage and fry for about one minute; remove and blot the excess oil with paper towels. Toss while hot with the sweet and sour sauce, add cilantro leaves and serve.
Chef’s note: This Brussels sprouts recipe can be sautéed for a healthier version but it won’t taste the same–frying gives a richer, more caramelized flavor.
