A few months ago I had dinner at Aria Brisbane and had the Brussels Sprouts as a side. I could have easily just eaten the sprouts for the entire meal (and in fact, can't remember what I had as a main - the sprouts are what have stuck in my memory). Imagine my excitement then when in The Courier Mail last week Aria Brisbane's chef, Ben Russell, shared his recipe. We tried it out tonight, alongside Cyndi O'Meara's Phad Thai Noodles. The noodles were good, the brussels sprouts.... sensational!!!!
Aria Fried Brussels Sprouts (converted to TMX)
* 600g brussels sprouts, scored
* 200ml vegetable oil
* 90ml grapeseed oil
* 160ml soy sauce
* 90ml rice wine vinegar
* 6g caster sugar
* 4g salt
* 2g black peppercorns
* 300g shallots, peeled
* Sesame oil, to taste
* 80g fried shallots (from Asian section in supermarket)
* 20g mint, finely sliced (or chopped in TMX first and then set aside)
* Grind peppercorns for 5 seconds on Speed 9
* Add shallots, chop for 10 seconds on Speed 7
* Add remainder of ingredients, mix with 50ml of water for 10 seconds on Speed 5.
* Set aside.
* Steam sprouts for 5 minutes. Remove and drain on kitchen paper.
* Heat oil over a high heat until it reaches 180°C.
* Fry the sprouts in batches, taking about 3-4 minutes per batch. They will take on a rich brown colour on the outside - don't stress if they start looking burnt, it adds to their flavour.
* Drain on kitchen paper.
* Dress the brussels sprouts with the dressing (I only used about a quarter of the amount made). Garnish with fried shallots and mint.