Ingredients

4 Servings

Produce

  • Brussels Sprouts 350 g

  • Coriander 8 g

Canned/Bottled Goods

  • Soy Sauce 96 g

  • Fish Sauce 2 Tbsp

Baking Products

  • Granulated Sugar 200 g

Packaged Products

  • Wonton Chips 20 g

Spices

  • Salt 2 tsp

  • Sambal 2 tsp

Dry Goods

  • Unsalted Dry Roasted Peanuts 70 g

Pantry

  • Extra Virgin Olive Oil 1 Tbsp

  • Rice Wine Vinegar 4 Tbsp

Preparation

  1. Cook Brussels Sprouts

    Preheat oven to 205 C. Prepare brussels sprouts & place on a baking tray. Drizzle with olive oil, salt & pepper, cook for 10 minutes at 205 C.

    • 350 g , halved Brussels Sprouts
    • 1 Tbsp Extra Virgin Olive Oil
    • 1 tsp Salt
    • 1 pinch Black Pepper

  2. Flavour Creation

    Heat sugar & water in a pan until a light golden brown. Turn off heat. Add remaining ingredients. Turn heat back on and simmer for 2 minutes then cool.

    • 1 tsp Salt
    • 200 g Granulated Sugar
    • 120 ml Water
    • 96 g Soy Sauce
    • 4 Tbsp Rice Wine Vinegar
    • 2 Tbsp Fish Sauce
    • 2 tsp Sambal

  3. Combine

    Add desired amount of sauce mixture to cooked brussels sprouts & peanuts, starting with a few tablespoons. Mix well.

    • 350 g , halved Brussels Sprouts
    • 70 g , roasted Unsalted Dry Roasted Peanuts

  4. Taste

    Plate in bowl or on platter and garnish with peanuts, coriander & wonton chips. Drizzle with extra sauce if desired.

    • 20 g Wonton Chips
    • 8 g Coriander
    • 70 g , roasted Unsalted Dry Roasted Peanuts

Suggested Meals

Gluten Free

Pumpkin Pancakes

Salsa Verde

Salmon Fillet

BBQ

Ribs

Carrot

Salad

Paleo Courgette

Carrot Pancakes

Nutrition

  Amount per
serving		 Daily value percentage
Calories 390 kcal  
Total Fat 12 g 15%
Total Saturated Fat 2 g 9%
Unsaturated Fat 10 g  
Cholesterol 0 mg 0%
Sodium 3270 mg 140%
Total Carbohydrate 65 g 24%
Fiber Total Dietary 5 g 17%
Sugars Total 53 g  
Protein 10 g 20%
Vitamin C 69 mg 80%
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By Innit Culinary Team