Four local chefs will battle it out this week for the title of Thanksgiving Throwdown champion and earn their charity of choice a feature on Houston Life.
She prepared her Japanesian Brussels Sprouts.
“I love the fact that the brussels sprouts have that crisp. I’ve never fried brussels sprouts, but I'm going to try it,” said Sandra Pinales-Williams, Hardie’s Fresh Foods.
See below for Chef Adriana's recipe.
Japanesian Brussels Sprouts
11 oz Brussels Sprouts (cut in half)
0.3 oz Ponzu Sauce
0.5 oz Shredded Parmesan
0.4 oz Kecap Manis Sauce (Indonesian sweet soy sauce)
Sea salt to taste
Heat oil in a fryer to 380 degrees. When the oil is hot, flash fry the Brussels for about 2 to 3 minutes until the outer layers are golden brown. Quickly remove them from the oil and drain.
Place the Brussels in a medium bowl and sprinkle with salt. With metal tongs, move the Brussels around for an even coating. Toss in the sauces and serve on the desired plate. Sprinkle parmesan cheese on top and serve.
Sponsored by Hardie’s Fresh Foods and Craftex