We’re doing a lot more cooking at home and when Uchi Houston’s Chef de Cuisine Chris Davies offered up his at-home version of Uchi Brussels Sprouts, we jumped at the chance to make them. Channel your inner chef and take a crack at making one of their most popular dishes!
Uchi Brussels Sprouts Recipe
(the simplified recipe for at-home cooks)
Create a 50/50 sauce by combining:
- 1 part oyster sauce
- 1 part Thai sweet chili sauce
- Lemon juice to taste
- Cut sprouts in half, or quarter if they are on the larger side. Fry in canola oil at 350 degrees Fahrenheit, until crispy, about a minute.
- Drain well on an oven tray lined with paper towels. While still hot, season with salt to taste.
- In a large mixing bowl, coat sprouts with 50/50 sauce and serve.
While this isn’t quite the version you’ll get from the restaurant; it’s close and very tasty!