On the Rise of Sriracha: NYC Chefs Speak
Courtesy of Chef Saul Bolton
Brussels sprouts
Lime Juice
chopped shallots
chopped cilantro
sesame oil
honey
rice wine vinegar
toasted sesame seeds
fish sauce
sriracha
Remove any blemished outer leaves from sprouts, cut into quarters, and set aside.
In a small, non-reactive bowl, put limejuice and rice vinegar. Whisk in room temperature honey and then sesame oil.
Whisk in sriracha to taste, and (be brave!) add a dash or two of fish sauce and set aside.
Now if you have a fryer, great — if you don’t (which I bet ya don’t), you are best off oven roasting the sprouts at 450 until roasty, crispy, golden brown. You must be patient- don’t jump the gun!!
When they are deemed ready for dressing, transfer the roasted brussels into a bowl – add chopped shallots, sesame seeds, and chopped cilantro along with the sriracha/lime liquid. Toss toss toss, and then top with any remaining seeds and cilantro.