“We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts.” (Dave Barry, Miami Herald Columnist -1987)
I don't understand why so many people hate brussels sprout, I think this miniature cabbage doesn't just look cute, they are great in taste and texture too. After cooking, the brussels sprout actually take on a little sweet flavour. Vegetable that is sweet...how can you not love it?
There are so many nutritional benefits in this mini vege, it is rich in vitamin C, vitamin A, dietary fibre, protein and it could reduce the risk of certain cancers too.
The main ingredients in this recipe will be the ground dried shrimp and toasted shrimp paste (also known as belacan) where you can find in most of the asian groceries. The chilli is optional, if you like spicy you can find the chilli paste recipe here, it is the same one as I used in the Thai Chilli Chicken Basil recipe.
Chilli Brussels Sprout
- 2 bags of brussels sprout (just any amount that you like)
- A handful of ground dried shrimp (grounded)
- 5 garlic cloves (chopped)
- 1 1/2 teaspoon of toasted shrimp paste
- Chilli paste
- Cooking oil
1) Heat up the wok and add some cooking oil.
2) Add in the garlic and ground dried shrimp, stir for 2 minutes.
3) Add in the toasted shrimp paste, stir until fragrant
4) Add in chilli paste, stir for 3 minutes.
5) Add in the brussels sprout
6) If it's too dry add in abit of water.
7) Keep stirring until brussels sprout soften but still crisp.
8) Turn off heat and dish up.
*Sometimes I add in some prawns too, so just add in the prawns before the Brussels sprout.
I wonder is there any restaurant that has Brussels Sprout on their menu?