Glazed Spicy Brussels Sprouts

Clean the Brussels sprouts and then blanch them in boiling salted water for about 5 minutes, then drain and rinse under cold running water. Then cut the Brussels sprouts in half.

Heat the butter with a little oil in a pan and then fry the halved Brussels sprouts in it really hot, a few roasted aromas are definitely welcome. Then put the stove on the lowest flame, add the chilli and garlic and cook for about 3 minutes.

In the meantime, stir the Ketjap Manis with the walnut oil and the lime juice and then add to the Brussels sprouts and glaze the Brussels sprouts with it - toss the Brussels sprouts in the marinade until it has wrapped around the Brussels sprouts like a film. Then add a little salt and serve.