Momofuko Ssam brussels sprouts [moved from Manhattan board]
Anyone try to duplicate these bits of yumminess at home? I just tried, though I sauteed in some olive oil till brown and sort of crisp rather than deep fried. Some initial thoughts: I added too much fish sauce, too little mint, and the mint too late. More hot peppers needed. And no soy sauce, for some reason I added soy sauce. If anyone is trying to perfect this would love to know what you're doing. It seems doable.
I assumed they were broiled/roasted and not fried. Regardless, they have fantastic crisp charred outer layers that I love.
My brussel sprout issue is that I can accomplish crispy brussel sprouts with high heat in the oven, but they're still undercooked and stomach-pain-inducing. Is the trick to steam or boil first? And for how long?
re: rose water
When I roast brussels sprouts, I cut them in half first longitudinally (through the stem, to hold them together), then lay them cut side down with some olive oil and spices on a cookie sheet. It's a bit of a pain, but it's worth it, because they get cooked through pretty quickly (about 12-15 minutes at 450 F), and get nicely browned on the cut side.