- 1 Tbsp canola oil, plus 8 more cups for frying
- 1 small shallot, chopped
- 6 cloves garlic, chopped
- 1 Thai chile, red or green, halved (you can substitute serrano or jalapeno
- 1 Tbsp lemongrass paste
- 1 1-inch piece fresh ginger, cut into thin slices
- 1/3 cup fish sauce
- 1/2 cup sugar
- 1/2 cup water
- 1 lb fresh Brussels sprouts, trimmed and quartered
- Lemon wedges, for serving
Heat 1 Tbsp oil in a medium skillet over medium-high. Add shallot, garlic, chile, lemongrass, and ginger and cook, stirring occasionally until browned, 6-8 minutes. Stir in fish sauce, scraping up any brown bits. Stir in sugar and water, and bring to a boil; cook, stirring occasionally until reduced by half and thickened, 12-15 minutes. Be careful not to let the caramel burn. Strain sauce into a medium bowl, discard solids, and let cool.
Pour oil into large Dutch oven or other high-sided pan to come up 2 to 3 inches on the sides. Place a thermometer in the oil and heat over medium high until thermometer reaches 350°. Working in batches, fry Brussels sprouts until brown and crisp, about 3 minutes, using a slotted spoon transfer to paper towels to drain. Be careful, as the moisture in the Brussels sprouts makes it bubble a lot.
Toss drained Brussels sprouts in the sauce to coat and arrange on a platter with the lemon wedges. Drizzle additional sauce over the top.