Found this recipe in a 2010 Food & Wine Cookbook and my Mother-Daughter book club loved it at a quarterly pot luck dinner where we caught up on our families’ activities. Can’t believe we’ve been together for almost 15 years.
The recipe is from David Chang’s Manhattan restaurant Momofuku Ssam Bar.
2 tablespoons vegetable oil
1/2 cup Rice Krispies or other puffed rice cereal
1/4 teaspoon togarashi (Asian spice sesame seed mix) or cayenne pepper (I used cayenne, but I’d use a little less next time)
1/4 cup Asian fish sauce
2 tablespoons water
2 tablespoons sugar
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 small garlic clove, minced
1 small red chile, minced
1/4 cup chopped cilantro (I omitted)
2 tablespoons chopped mint
4 cups roasted or boiled brussels sprouts (about 2 pounds), halved lengthwise
HOW TO MAKE THIS RECIPE:
In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and cayenne and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away. NOTE: We ate room temp, but hot I think would be even better.