CRISPY BRUSSELS SPROUTS WITH CHILE CARAMEL

Crispy Brussels Sprouts With Chile Caramel image

Yield 4 Servings

Number Of Ingredients 10

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1 tablespoon vegetable oil, plus more for frying (about 8 cups)
1 small shallot, coarsely chopped
6 garlic cloves, peeled
1 red or green Thai chile, halved
1 lemongrass stalk, tough outer layers removed, cut into 1" pieces
1 1" piece ginger, peeled, thinly sliced into rounds 1/2 cup fish sauce
1/2 cup sugar
1 pound brussels sprouts, trimmed, quartered
Lemon wedges (for serving)
A deep-fry thermometer

Steps:

Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallot, garlic, chile, lemongrass, and ginger and cook, stirring occasionally, until browned, 6-8 minutes. Stir in fish sauce, scraping up any brown bits. Stir in sugar and 1/2 cup water and bring to a boil; cook, stirring occasionally, until reduced by half, 12-15 minutes. Strain sauce into a medium bowl; discard solids. Let cool.
Pour oil into a large heavy pot to come 3" up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°F. Working in batches, fry brussels sprouts until brown and crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
Arrange brussels sprouts on a platter, drizzle with 1/4 cup sauce, and toss to coat, adding more sauce if needed. Serve with lemon wedges for squeezing over.