"I find that all brassicas are delicious with ‘Asian’ flavours, particularly soy and ginger. So here’s a great little recipe for using up the leftovers or cooking from scratch."
Ingredients
- 20 cooked or raw (topped) brussel sprouts
- 3 or 4 tablespoons panko crumbs
- 2 tablespoons grated parmesan
- Salt and pepper
- 2 eggs, lightly beaten
- 2 or 3 tablespoons flour
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon lime juice
- 1 tablespoon fresh grated ginger
Method
-
If the sprouts are raw, steam or boil them until they are cooked but still a little firm in the centre and leave them to cool slightly. If you are using leftovers from the fridge, let them come up to room temperature before cooking.
-
Pre heat the oven to 180ºC.
-
Spread the flour on one plate, the parmesan and panko in another. Prepare a baking sheet lined with foil or a silicone baking mat.
-
Dip each sprout first in flour, then in egg, then roll it in the panko/parmesan mixture, pressing down lightly until covered and set on the sheet. This is messy! You’ll need to rinse off your sticky fingers from time to time.
-
When all the sprouts are coated, season lightly, roast them for around 15 minutes, giving them a shake after 7 or 8 minutes. Keep an eye on them as oven temperatures differ so much.
-
Whisk the sauce ingredients together and serve with the hot sprouts.
