- 3 cloves garlic
- 1-2 Thai chilies, or to taste
- 6-8 cilantro sprigs, leaves and stems separated, stems chopped
- 1 ½ Tbsp palm sugar, chopped, tightly packed
- 1 ½ Tbsp good fish sauce
- 2 Tbsp lime juice
- 1 small head shallots, julienned
- 1 lb Brussel sprouts, small to medium size, cut in half
- A pinch of salt
- ¼ cup roasted peanuts or cashews, roughly chopped
Using a mortar and pestle, pound garlic, Thai chilies, and chopped cilantro stems together into a paste.
Add palm sugar and pound to melt it.
Add fish sauce and lime juice and stir to mix.
Stir in shallots and let it sit until ready to use. Store in the fridge for up to 1 day in advance.
In a large skillet, add enough vegetable oil to thoroughly coat the bottom of the pan and heat over medium high heat. Add Brussel sprouts (you can do this before the pan gets hot), add a pinch of salt and toss the sprouts with the salt.
Flip all the sprouts flat side down. And let them cook until a nice dark browning develops. Add more oil if the pan seems too dry, it will help with browning. If you want more tender sprouts, lower heat to medium and cover the pan.
Once the sprouts are browned on one side, give them a toss, then go back and flip any sprouts that did not flip up. Cook the other side for just a minute or so. Check doneness with a fork—I like it so that when you pierce the sprouts with a fork, it goes through with some resistance in the middle. You may want it more cooked than that, it's up to you.
Remove from heat and transfer into a mixing bowl.
Preheat the oven to 450°F. Toss the brussel sprouts in oil and a pinch of salt then lay them flat on a baking sheet lined with parchment. Roast for about 15 minutes or until the sprouts are well browned and tender.
Toss the sprouts with the dressing and cilantro leaves, and dish it out onto a plate. Don’t use a deep bowl or the dressing will pool and soak the bottom pieces. Sprinkle with cilantro leaves and roasted peanuts.