Procedure
• Lightly fry brussel sprouts in oil 350 degrees until slightly brown
• Remove brussel from fryer onto paper towels
• Combine remaining ingredients and then brussel sprout in a bowl
• Transfer into large bowl and bring to table
• In a small bowl combine sweet chili vinaigrette and chili lime vinaigrette together at the last minute
• Garnish sauce with chives
• Pour sauce over mound of sald tableside and mix well
• Salad should be warm