Fill a large heavy bottomed pot with two to three inches of oil. Place brussels sprouts into room-temperature oil and turn on the flame to high. (See note.) Try not to overcrowd the pot – if necessary, fry the sprouts in batches – just make sure to let the oil cool down before starting to fry again. Allow the oil to come to a high temperature together with the brussels sprouts. Once the sprouts are a deep brown color, use a slotted spoon to remove them from the oil and place on a piece of paper towel or on a cooling rack briefly before plating.

While sprouts are frying, prepare sauce by mixing together all ingredients in a medium bowl until smooth.

Place fried brussels sprouts on a serving dish and generously drizzle sauce over them. Garnish with cilantro, green onion, mint, peanuts, and black sesame seeds. Serve immediately.