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2 tbsp nam pla fish sauce
1½ tbsp. light soy sauce
500g trimmed Brussels sprouts, halved lengthways or quartered if large
3 tbsp vegetable oil
6 garlic cloves, chopped
3 red chillies, thinly sliced (deseeded if liked)
1½ tbsp dark brown soft sugar
Large handful coriander leaves
1 In a small bowl, mix the fish and soy sauces, seasoning with black pepper; set aside. Set up a large steamer with salted boiling water, add the sprouts and cook for 3-4 minutes, until just starting to soften. Quickly run under a cold tap until cool, before draining and patting dry with kitchen paper.
2 Heat the oil in a wok or large frying pan. Add the garlic, sprouts and chillies, cook for a minute, then pour in the fish sauce mixture, sugar and lime juice. Sprinkle with the coriander before serving.
This recipe was first published in November 2017.