Charred Brussels Sprouts with Chili & Bonito Flakes and Lemon Aioli
Created by Chef Bellec
Yield 4 appetizers portions
- 1lb – whole clean brussels sprouts
- 3 tablespoons – olive oil
- ½ teaspoon – red chili flakes
- 1 tablespoon – fish sauce
- ½ cup – dry shaved Bonito flakes
- 1 pinch – sea salt (to taste)
- 2 cups – mayonnaise (Japanese Kewpie Style one if possible)
- 1 whole lime (for zest and juice)
- 1 whole lemon (for zest and juice)
- 2 tablespoons – black sesame seeds
- Bring a large pot of salted water to a boil. Boil brussels sprouts until al dente, 3 to 4 minutes (depending on sizes) Transfer to a bowl of ice water. Cool, drain, cut in half, and dry cut-side-down on paper towel. (This can be done up to 4 hours in advance, and sprouts can be refrigerated.)
- For the lemon aioli: in a mixing bowl pour the Kewpie Mayonnaise. Add the zest of 1 lime and 1 lemon plus the juice of 1 lemon and 1 lime. Mix well and add fish sauce. Add 1 pinch of black pepper to taste (if you like spicy food add 1 tsp sriracha sauce). Set aside room temperature.
- Char the Brussels Sprouts- Option 1: On a grill – toss the Brussels Sprouts with olive oil and grill on a very hot grill until evenly blackened on each side and tender (use a knife to test tenderness).
– Option 2: In the oven- preheat oven at 425F – Toss Brussels sprouts with olive oil and put them on a roasting pan with parchment paper – cook for 8 minutes or until tender (use a knife to test tenderness).
- Toss Brussels sprout in a mixing bowl with red chili flakes, sea salt. Serve in a bowl, drizzle lemon aioli and sprinkle with Bonito flakes and black sesame seeds – Serve warm