Sambal Brussel Sprouts

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.

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