Thai-style pan-fried Brussels sprouts with spicy garlic lime dressing

Halve the Brussels sprouts; quarter very large ones.

In a mortar and pestle pound the garlic, Thai chilies and chopped cilantro stems to a rough spicy garlic paste. Save the cilantro leaves.

Add the palm sugar and pound until most of it is dissolved and no big chunks remain.

Add the fish sauce and lime juice.

Add the thinly sliced shallots, stir, and leave them to sit in the dressing while the sprouts cook so they mellow and flavour it.

Coat a pan generously with oil. Add the dry Brussels sprouts and turn them cut side down; add a tiny pinch of salt.

Add a little more oil and cook to the doneness wanted, until some are charred a nice dark brown; lower heat for more tender sprouts. Toss and flip any that did not flip.

Turn off the heat; test a bigger one with a fork for doneness. Transfer to a bowl, where they steam and cook a little further.

Toss with the dressing. This can be done part way in advance and served at room temperature; add the cilantro leaves only at serving.

Serve on a flat plate with a little depth rather than a deep bowl so the dressing does not pool at the bottom.

Top with roasted peanuts.