The key to the side dish is to almost burn the brussels sprouts; the charred flavor is irresistible.
ingredients
2 tablespoons vegetable oil
1/2 cup Rice Krispies, or other puffed rice cereal
1/4 teaspoon togarashi or cayenne pepper
Kosher salt
1/4 cup Asian fish sauce
2 tablespoons water
2 tablespoons sugar
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 garlic clove, minced
1 small red chile, minced
1/4 cup chopped cilantro
2 tablespoons chopped mint
4 cups roasted or boiled brussels sprouts, halved lengthwise (about 2 pounds)
directions
In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi 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.