Ingredients
2tbspvegetable oil
½cuprice krispies,or other puffed rice cereal
¼tsptogarashi
kosher salt
¼cupasian fish sauce
2tbspwater
2tbspsugar
1tbsprice vinegar
1tbspfresh lime juice
1garlic clove,small
1red chile,small
¼cupcilantro,chopped
2tbspmint,chopped
4cupsbrussels sprouts,roasted or boiled
Preparation
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. 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.
Transfer to a bowl and toss with the vinaigrette.
Just before serving, sprinkle the Rice Krispies on top and serve right away.
