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Remove the root from brussels sprouts and cut in half
Fry the sprouts for a crispy finish
Combine crispy shallots, roasted hazelnuts, white and black sesame seeds in a bowl
Season the mixture with cayenne, salt, MSG, and citric acid
Use a little oil to bind and mix the crumb well
Heat hot honey until melted
Mix the hot honey through the Sriracha butter emulsion to create a spicy, smoky glaze
Cover the fried sprouts with plenty of glaze
Spoon into bowls and sprinkle over the hazelnut crumb
Garnish with finely chopped parsley