In a small saucepan, simmer vinegar, sugar and ginger together to create a syrup-like consistency. In a large saucepan, preheat oil to 350°F. Carefully fry the Brussels sprouts for 2–3 minutes until crispy and brown. Place vegetables on paper towels for 30 seconds and add salt. Toss sprouts into a bowl with the vinegar syrup, chili and parsley leaves. Serve while hot.
Goes perfectly with Guinness® Blonde