Ingredients
4 cups (1 litre) grapeseed or rice bran oil, for deep-frying
400 g (14 oz) brussels sprouts, trimmed and quartered if larger, or halved if small
400 g (14 oz) finned lentils, drained and rinsed
1 leek, pale part only, cut into very fine discs (about 2 mm/⅒ inch)
coriander (cilantro)
and/or Vietnamese mint sprigs (optional), to serve ¼ cup (25 g) finely grated parmesan
zest of 1 lime
Special sauce
juice of 1 lime
1 teaspoon sriracha sauce
1 tablespoon honey
1 tablespoon fish sauce
Method
Heat the oil in a medium saucepan to 100°013157 (see Skils spotlight, page 57). Thoroughly dry the brussels sprouts, ready for deep-frying.
Weanwhile, combine the special sauce ingredients in a small saucepan and simmer for a few minutes, until thickened and syrupy. Stir half through the lentils and set the rest aside for serving.
Once the oil is hot, add one-quarter of the brussels sprouts and deep-fry for
4-5 minutes, until light brown and crispy, then drain on paper towel. Deep-fry the remaining three batches of brussels sprouts, then deep-fry the leek until solden, which will take a similar time, surprisingly. Drain on paper towel.
Toss the sprouts and leek through the saucy lentils with half the herbs.
Drizzle the remaining special sauce on top, hinishing with a putt of parmesan.
Sprinkle the lime zest and remaining herbs on top and serve.
