Tag Archives: Indian spiced Brussels sprouts

Crispy, Indo-Chinese style purple Brussels sprouts

16 Dec

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Brussels sprouts, the quintessential Christmas veg. How do mine look? pretty? tempting?

I remember talking on a radio station about sprouts and we touched on the subject of the smell; some say that they smell of unpleasant bodily gasses. Some people say they hate the texture. The thing is, Brussels sprouts are delicate and kind little gems. If you overcook them, sadly you’ve lost them to awful smells and squelchy textures. Treat them tenderly , as they deserve and they will bestow silky and generous flavour with each pretty layer upon layer, upon layer…

Now, I know they can be boring if they are just boiled and smeared with butter and we and the Brussels sprouts deserve more than that at Christmas. My recipe for Indo-Chinese style Brussels is simple to throw together and offers a crispy layer that reveals some pretty punchy favours. They don’t consume the sprout like a thick sauce would remember, this more like a little juice that mingles with the sprout. It’s different, it’s fun, it tastes good. Oh and I’ve chosen to use purple Brussels sprouts, because they are pretty. Simple.

Ingredients to serve 4-6

5-6cm stick of galangal, minced
2 tbsp soy sauce
2 green chilies, finely chopped
2-3 cloves of garlic, minced
One small red onion, finely diced
Oil for deep frying
2 tbsp of a chilli sauce (I used Natco Malaysian chilli sauce)
10tbsp plain flour
3/4 cup water
5 tbsp corn flour
300g purple Brussels sprouts, washed and trimmed
Salt for the batter
A pinch of ground black pepper

Method
1. Place the Brussels sprouts in one large bowl, then drizzle on the soy sauce and chilli sauce. Add the chilies, onion, minced garlic and ginger and onion. Stir it all well to ensure proper coverage and put it in the fridge for an hour.image
2. Heat the oil for deep frying
3. To make the batter stir the plain and corn flours together well whilst dry and then add the salt and pepper and mix again. Stir in the water for make a thick batter and then check the oil is hot enough by dropping a small amount of the batter into the oil. If it sizzles and rises then the oil is hot enough.
4. Scoop and individual Brussels sprouts into the juices and onion and then quickly dip it into the batter so as not to lose the juices into the batter. Drop it I into the oil and fry until lightly golden.
5. Remove the sprouts onto kitchen paper and serve whilst they are hot and crispy.

This week I would like to link this to Mark of Javelin Warrior’s Cookin’ W/ Luv Made With Love Mondays,

This also been entered into the Four Seasons Food Challenge

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Four Seasons Food hosted by Delicieux and Eat Your Veg

 

 

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