Momofuku Brussels Sprouts
- For Brussels sprouts
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 3 tablespoons canola oil
- 2 tablespoons unsalted butter
- For dressing
- 1/4 cup Asian fish sauce (preferably Tiparos brand)
- 1/4 cup water
- 1/4 cup sugar
- 3 tablespoons finely chopped mint
- 2 tablespoons finely chopped cilantro stems
- 1 garlic clove, minced
- 1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds. (I used dried and halved the amount.)
- For puffed rice (optional)
- 1/2 cup crisp rice cereal such as Rice Krispies
- 1/4 teaspoon canola oil
- 1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
- This recipe is gluten-free
- Produce
- (1 1/2-inch) fresh red thai chile, fresh red (1)
- Brussels sprouts (2 pounds)
- Cilantro, stems (2 tablespoons)
- Mint (3 tablespoons)
- Condiments
- Fish sauce, Asian (1/4 cup)
- Cooking & Baking
- Canola oil (3 1/8 tablespoons)
- Garlic clove (1)
- Shichimi togarashi (1/4 teaspoon)
- Sugar (1/4 cup)
- Pasta & Grains
- Rice cereal such as rice krispies, crisp (1/2 cup)
- Drinks
- Water (1/4 cup)
- Dairy
- Butter, unsalted (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Published February 5, 2008 (5 years ago).
7 people saved this recipe.
