Vegan Maple and Sriracha-glazed Crispy Brussels Sprouts
Sweet, spicy and perfectly crispy, these are Christmas sprouts as you've never seen them before. A must for any Christmas feast and suitable for vegans.
Introduction
Honestly, I didn’t like sprouts until I made them this way. Coating them in cornflour before frying creates the most mind blowing crispy texture, and just before serving, toss them in the glaze.
Ingredients
| 350g (12oz) | Brussels sprouts, trimmed and halved |
| 4 tbsp | cornflour (cornstarch) |
| 80ml (1/3 cup) | vegetable oil |
| roasted peanuts, crushed, to garnish | |
| For the glaze: | |
|---|---|
| 5 tbsp | maple syrup |
| 3 tbsp | sriracha sauce |
| 1 tbsp | soy sauce |
| ½ tsp | onion granules |
| ½ tsp | garlic granules |
Method
Steam or boil the sprouts until just cooked – this should take 4–5 minutes. Once cooked, remove them from the pan and allow to steam dry.
Meanwhile, stir together the glaze ingredients in a large mixing bowl.
Toss the steam-dried sprouts in the cornflour so that they’re lightly coated.
Place a wok or large frying pan over a medium heat and add the oil. When the oil is hot, add the sprouts and allow them to fry until they’re crispy and golden. Add the sauce and toss for 2–3 minutes, until the sprouts are glazed.
Serve right away, topped with crushed peanuts.
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