These air fried brussels sprouts And then we've got a sort of a sweet and sour dressing to put on top of some fried shallots so amazing they're gonna knock your pants off.

Then you're gonna be really embarrassed, But you're not even gonna care because those Brussels sprouts air.

So dang Okay, so I've got about a pound of Brussels sprouts here already trimmed most of them.

But I will show you how to do it.

So I just I just like they come in this mesh bag and I just like, rinse him off in the bag and then just trim off the little tiny bit of the end.

And this is really aesthetics.

I mean, if you were in a hurry, you could tell they skipped that step.

And then maybe one like this, I might just cut it in half.

But if it was much bigger than that, then cut it into quarters, and then you go that way again.

And then I just got him laying out here on a cloth to absorb any excess water because we are going to deep Fridays and the drier, the better it'll be.

It'll just work a lot better for you, so we can kind of just roll it up.

Of course, I washed this cloth first or two.

Sure, and it okay, we'll set that there.

And then I've got a shallot and a shallot is kind of like red onion.

Pretty much just cut stuff the exact same way as an onion, a little bit milder.

This is about as big as they come, so it's kind of nice when you want just maybe you just want a little bit of onions you don't need.

It could have been a whole ones, but for some reason, even though they're small, they're kind of expensive, kind of a rip off.

You might be able to use a leak instead of this, or even a really thinly sliced a little bit of red onion.

So beautiful and now I just want to cut this into really thin rings.

We could just kind of leave these out to get air dry a little bit.

Break up those rings and we'll turn to the stove and put together our sauce.

So this is some water.

Add some rice vinegar.

If you ever been to Austin and going to the restaurant you Chico and were brilliant enough to think to order the Brussels sprouts, this'd is kind of a rip off of there's.

I mean, there's has, like, 80 different ingredients or something.

That's what Some sugar.

I'm just gonna get this dissolved along with about 1/4 teaspoon of salt.

Okay, so we're gonna bring us up to, like, a hefty simmer.

Got it over high heat now and let it cook for about two minutes.

We're gonna let it simmer for about two minutes and let it reduce somewhat.

All right, you can see this looks a little thicker.

It's, um, sort of a darker golden color.

About three minutes, I guess I'm gonna add a little bit of minced garlic.

Let that just cook for a few seconds and then turn off the heat and then add some fish sauce so this makes it not vegetarian.

It's so tasty.

Um, I don't know if you could maybe just add a little extra salt.

Um, some soy sauce.

There's not really a great vegetarian substitute for fish sauce, but okay, Awesome.

He's gonna set this aside and pull my oil over, which is hot enough, miraculously, that all worked out timing wise.

Great.

So I've got this 23 75.

Take this out for now and put in the Brussels sprouts.

So I'm just gonna pile up a few on my guy here and back, OK?

Running.

So it truly fast I try to drain off much of the oil as you can and problem into a bowl over here.

Okay, Try this again.

Well, that last violence.

Well, then So last time I did this in my walk, and it was not as scary as this.

Just do it in a walk all the time, Okay?

This is gonna explode again, but we have to do it.

So I've got a handful of these scallion or shallot rings, and I'm gonna use this time so you can't see what's going on in there.

But maybe I won't burn my face.

Hey, look, it works.

You know, let these continue to get really crispy.

I'm gonna go over here to my Brussels sprouts there still nice and warm.

Just pour on about half of this for now.

Oh, my gosh.

You're gonna be good, Good, good, good.

And then toss it around with a little fork.

So these are gonna be a nice little crispy topping.

And then the crowning touch a little bit of fresh cilantro and you're ready to serve your people the best Brussels sprouts they will ever eat.

Honest to God and the most dangerous Probably these Brussels sprouts, could you?

If you like this video, please remember to subscribe so that you get notified whenever I released a new video and also check out my roasted Brussels sprouts recipe.

I'll post a link to that if you are just like on a brussel sprouts kick or something.

But meanwhile, taste this.

That's a hell.

Yeah, well, I hope you like this recipe.

Please leave a comment below.

If you have a question or anything like that, and principal recipes are always available at highland booking dot com.

Thanks so much for washing.

And I'll see y'all later.

Bye.