Pre-heat oven to 400°F.
Toss the Brussels sprouts with 2 tbsp of oil, salt and pepper. Place on a sheet pan and place in oven to roast.
While the Brussels sprouts are in the oven, place 1 cup oil in a pot and heat to 325°F. When the oil is up to temperature, dust the shallot rings with corn starch. Remove excess corn starch and fry for about 2 minutes until golden brown. Remove from the oil and season with salt. Strain the oil and reserve for future cooking.
After about 20 minutes, when the Brussels sprouts develop colour, toss them with chopped garlic, Umami Ba Lat sauce and place back into oven to caramelize for about 10 minutes.
When Brussels sprouts are caramelized and soft, remove from the oven, place on a serving platter and sprinkle with crispy shallots.