We’ve got your new favorite side dish (or dinner, if you’re like us and consume triple portions of Brussels sprouts) on our lifestyle blog today! We always enjoy eating Urban Palate Catering’s delicious concoctions but attempting to make them is a whole other story! Good thing this recipe for sweet and sour Brussels sprouts is as simple as something that tastes this amazing could be! We got to visit the Urban Palate Studio for a private tasting a few weeks ago and got to try these babies, so getting the recipe now feels like we’ve been let in on a secret! Just get out your frying pan and prep-and then enjoy-this delicacy. And trust us, you will seriously enjoy it.
1 pound Brussels sprouts, cleaned and cut in half
½ pound tricolor mini peppers, cut into rings
2 garlic cloves, sliced thinly
1 tablespoon olive oil
1/2 cup sweet chili sauce
¼ cup rice wine vinegar
2 teaspoons sesame oil
20 mint leaves
4 shallots, peeled and julienned
½ cup buttermilk
1 cup rice flour
salt and pepper to taste
1 quart of peanut oil for frying
Heat your sauté pan on high heat. Add olive oil.
When oil starts to smoke add brussels sprouts and peppers.
Reduce heat to medium. Cook for 5 minutes.
Add garlic, chili sauce, vinegar and sesame oil. Cook until tender.
Toss in mint and a squeeze of lime.
Put julienned shallots in buttermilk for 5 minutes.
Drain and toss in rice flour, salt and pepper. Fry until golden brown.
Sprinkle on top of the Brussels sprouts. Voila!!