Maple and Sriracha-glazed Crispy Brussels Sprouts Recipe

Gaz says: “Honestly, I didn’t like sprouts until I made them this way. Coating them in cornflour before frying creates the most mind-blowing crispy texture, and just before serving, toss them in the glaze.”

Serves

Cooks in

20 minutes

Ingredients

350g (12oz) Brussels sprouts, trimmed and halved
4 tbsp cornflour (cornstarch)
80ml (⅓ cup) vegetable oil
Roasted peanuts, crushed, to garnish

For the glaze

5 tbsp maple syrup
3 tbsp sriracha sauce
1 tbsp soy sauce
½ tsp onion granules
½ tsp garlic granules

Ingredients

Steam or boil the sprouts until just cooked – this should take 4–5 minutes. Once cooked, remove them from the pan and allow to steam dry. Meanwhile, stir together the glaze ingredients in a large mixing bowl.

Toss the steam-dried sprouts in the cornflour so that they’re lightly coated. Place a wok or large frying pan over a medium heat and add the oil.

When the oil is hot, add the sprouts and allow them to fry until they’re crispy and golden. Add the sauce and toss for 2–3 minutes, until the sprouts are glazed.

Serve right away, topped with crushed peanuts.

Read the Food articles archive...