Korean fried sprouts

SERVES 2

INGREDIENTS tbsp plain flour 1 tbsp chilli powder 200g Brussels sprouts, washed, patted dry and halved Sunflower oil, for deep frying 1 large egg, eaten 5g panko breadcrumbs 1 tbsp sesame seeds 2 spring onions, finely chopped

FOR THE SAUCE

tbsp dark rown sugar 2 tbsp gochujang paste korean chilli paste 2 tbsp soy sauce 2 garlic cloves, peeled and crushed 1 tbsp freshly grated ginger METHOD 1 Add all the sauce ingredients to a pan and place over a gentle heat until the sugar has melted. Raise the heat and gently simmer for 5 minutes. Set aside. 2 Mix the flour and chilli powder in a bowl and toss in the sprouts until completely coated. 3 In a pan, heat the oil for deep frying. Coat the sprouts in the beaten egg, then roll them in the panko breadcrumbs. 4 Gently drop into the hot oil. fry for 3-4 minutes until golden rown. 5 Drain and toss the sprouts in the warm, sticky gochujang sauce. 6 Place on a serving dish, garnished with the sesame seeds and chopped spring onions.