Fish Sauce Caramel Brussels Sprouts

BY LINDA GARSON

FOREIGN CONCEPT’S Fish Sauce Brussels Sprouts are one of the most popular dishes on their menu, irrespective of season and reason. We’ve had more than our fair share of them, and heard many gasps of delight at the first bite, and we’ve received many requests for the recipe.

Thanks so much to Duncan Ly for generously sharing his recipe for these sweet, sprouts with us. We’ll try, but somehow we suspect ours will never

Foreign Concept’s Fish Sauce Caramel

Brussels Sprouts

Serves 3-4

500 mL sugar

135 mL fish sauce

65 mL water

175 mL sambal olek (chili paste)

65 mL sesame seeds

2 limes, zest and juice

450 g Brussels sprouts

1 Lap Cheong or Chinese sausage

1 lime, juiced

40 g crispy fried shallots (from Asian stores, or Asian section in supermarket)

1 green onion, chopped fine

1 tsp sesame seeds for garnish (optional)

1. In a saucepan combine sugar, fish sauce, and water, and bring to a simmer. Simmer for about 10 minutes.

2 Add sambal olek, sesame seeds, and the lime zest and juice from two limes, and bring back to the boil. Turn off heat.

3. Clean Brussels sprouts, and take off any discoloured leaves. Cut large sprouts in half. Slice sausage into thin diagonal slices. In a deep fryer or air fryer fry the Brussels sprouts and sausage until golden brown.

4. Toss in the sauce to coat the Brussels sprouts. Add the juice of one lime.

5. Garnish with crispy fried shallots and chopped green onions, and sprinkle over additional sesame seeds if desired.

Thanks so much to Duncan Ly for generously sharing his recipe for these