This dish was a risk.
I love Brussel Sprouts, however I do understand why some people are less keen.
The flavour can be testing, strong and slightly ammonic, but trust me it's nothing compared to petai.
Petai aka Stink Beans are a Malaysian specialty. Definitely an acquired taste, strongly ammonic and familiar to anyone who's had an over-boiled Brussel Sprout.
They are absolute dynamite when paired with a strong and spicy sambal of red-chilli, garlic and shrimp paste.
It seemed obvious what I needed to try...
500g brussel sprouts
5 large red chillis
2 birdseye chillis
3 cloves of garlic
1/2tsp belacan/shrimp paste
1tbsp soy sauce
Small handful of toasted peanuts
Remove the ends to the brussel sprouts, peel off the outer leaves and shred.
In a pestle and mortar crush the remaining ingredients.
Heat 2tbsp of oil in a wok. Fry the chilli paste for 2 minutes, until aromatic, and add the brussel sprouts. Stir-fry for 5 minutes, until the sprouts soften and take on some colour.
Garnish with toasted peanuts and serve.