Crispy Fried Brussels Sprouts and Broccolini

Chef Morgan Wilson of the Fairmont Empress Hotel in Victoria shares his recipe for this tasty veggie dish with roasted peanut sesame dressing

INGREDIENTS

• 6 cups peanut oil for frying*
• 2 cups broccolini florets, split in half if large
• 2 cups Brussels sprouts, halved lengthways through the core
• 1/2 cup roasted sesame dressing (recipe below)
• 2 tbsp peanuts, roasted and chopped
• 1 tsp white sesame seeds, toasted
• 1 tsp black sesame seeds
• 1 lemon, cut in half

INSTRUCTIONS

1. Heat the peanut oil in a high-sided pan. (*Alternatively, toss the broccolini and Brussels sprouts in a small amount of peanut oil and fry in an air fryer until golden brown.)
2. Fry the Brussels Sprouts until golden brown. Remove from the oil and set on paper towel. Repeat with the broccolini.
3. Season with sea salt and freshly ground black pepper, then toss with the sesame dressing.
4. Present in your favourite dish, sprinkle with black and white sesame seeds, chopped peanuts and half a lemon.

Serves 2

ROASTED SESAME DRESSING

Makes 2 cups (4 portions)

• 9 tbsp tahini
• 9 tbsp tamari (gluten-free soy sauce)
• 6 tbsp white sesame seeds, toasted
• 3 tbsp white sugar
• 3 tbsp sake
• 3 tbsp mirin

INSTRUCTIONS

1. Combine all the ingredients in a blender or food processor.
2. Blitz until fully incorporated.

Make ahead: This dressing can be prepped in advance and stored in an airtight container in the fridge for up to one week.