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Momfuku's Brussel Sprouts


The sprouts can be roasted in the oven (400 or higher) or fried in a pan/wok


2 tablespoons vegetable oil
1/2 cup Rice Krispies or other puffed rice cereal
1 sliced fresno
1 tsp seasame seeds
Kosher salt
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
2 tablespoons chopped mint
4 cups roasted or boiled brussels sprouts (about 2 pounds), halved lengthwise

1. Chop or quarter the brussels sprouts and set aside, can be done ahead of time. Toast the sesame seeds in a dry pan. Then sauté the fresno peppers. Set aside sesame seeds and place fresno peppers in sauce bowl. If roasting brussel sprouts put in oven now.
2. Combine fish sauce, water, sugar, rice vinegar, lime juice, splash of ponzu and garlic clove. Chop cilantro and mint and set aside.
3. Fry Brussels sprouts or remove sprouts from the oven. Add cilantro and mint to sauce and stir to combine. Pour sprouts over sprouts and toss to combine. Divide over plates and finish with sesame seeds.



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