Pour oil into high walled pot or dutch oven and place over medium high heat. Heat oil until temperature reaches approximately 350F.
While oil is heating, let's get the dressing ready. In a bowl mix together miso paste, maple syrup, and rice wine vinegar. Mix until smooth and set aside.
Once oil has reached temperate, CAREFULLY lower cut Brussel sprouts into the hot oil. Brussel sprouts contain a lot of moisture which results in lots of splattering for the first 60 seconds. I suggest covering top of pot with large mesh strainer to avoid a mess. Fry sprouts until they are a deep golden colour, around 8-9 minutes.
Once sprouts are golden, remove from oil using a slotted spoon and place on paper towel to drain. Season with salt while they are still hot.
Once sprouts have drained, place them in a large bowl and spoon on dressing. Toss until the sprouts are covered.
Last step, pour dressed sprouts onto a serving plate and top with sliced chilis, crushed cashews, green onions, and lime wedges. Serve with a cold beer.. if that's your thing.
