• Canola oil, for frying
  • 1 tbsp. fish sauce
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. hot chile oil
  • 1⁄2 tart apple, such as Shizuka or Granny Smith, minced
  • 1 lb. medium Brussels sprouts, trimmed
  • 2 tbsp. grated Pecorino Romano
  • 1 tsp. black sesame seeds
  • 1 tsp. minced chives


  1. Heat 2″ canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 375°.
  2. Stir fish sauce, lemon juice, chile oil, and apple in a large bowl; set sauce aside.
  3. Working with 1 sprout at a time, use a paring knife to cut an “x” halfway through stem end, keeping sprout intact. Working in batches, fry sprouts until golden brown and slightly crisp, 2–3 minutes. Using a slotted spoon, transfer sprouts to paper towels to drain.
  4. Add sprouts to bowl with sauce and toss to combine.
  5. Transfer to a serving platter; garnish with Pecorino, sesame seeds, and chives.