Tony’s Take on Crispy brussels sprouts at Coopers Hawk

Ingredients

• 1 lb fresh Brussels sprouts, trimmed and halved (quartered if large)
• 3 cups vegetable or canola oil (for frying)
• 1/2 cup raw cashews
• 1/4 cup Sweet Thai Chili Sauce (bottled is fine, quality matters)
• 1/2 cup mayonnaise
• 1 tbsp Sriracha sauce (adjust to taste)
• 1 tsp toasted sesame oil
• 1 tsp soy sauce
• 1/4 cup fresh cilantro leaves, roughly torn
• 1/4 cup fresh mint leaves, roughly torn
• 1 fresh lime, cut into wedges
• 1 tsp Salted Perfection Sriracha Finishing Salt

Instructions

1. First, we handle the prep with respect. Wash your sprouts and dry them thoroughly. If they are wet, they steam instead of crisping. Trim the woody ends and cut them in half lengthwise. Keep the loose leaves; they become like chips when cooked.
2. Prepare the Sesame-Sriracha Aioli. In a small bowl, whisk together the mayonnaise, Sriracha, toasted sesame oil, and soy sauce. Taste it. It should be creamy with a slow heat. Set this aside in the fridge to let the flavors marry.
3. Toast the cashews. In a dry pan over medium heat, toss the cashews until they are golden brown and fragrant. Do not walk away, or they will burn. Remove from heat immediately.
4. Now for the main event. Heat your frying oil in a deep pot or Dutch oven to 375°F. We need a proper fry to get that deep golden-brown exterior while keeping the inside tender. Working in batches, carefully lower the sprouts into the oil.
5. Fry for about 3-4 minutes until they are deeply browned and crispy. The loose leaves will darken faster—that is flavor, not failure. Remove with a slotted spoon and drain on a wire rack or paper towels.
6. While the sprouts are still hot, transfer them to a large metal bowl. Pour the Sweet Thai Chili Sauce over them and toss gently to coat. You want a glaze, not a soup.
7. Plate immediately on a long platter. Scatter the toasted cashews over the top.
8. Drizzle your Sesame-Sriracha Aioli generously over the dish in a zigzag pattern.
9. Shower the plate with the fresh cilantro and mint. The heat from the sprouts will release the herb oils. Perfection.
10. Squeeze a fresh lime wedge over the top for that hit of acid.
11. Finish with a sprinkle of Salted Perfection Sriracha Finishing Salt to amplify that heat profile. DUNZO!