Method

• 1.
  Preheat the oven to 200°C or 180°C fan-forced.
• 2.
  Trim the bases of the sprouts and remove the tough outer leaves. If they’re small, cut a line into the base about 3mm deep; if they’re large, halve them.
• 3.
  Heat a large frying pan over medium heat. Add the lap cheong, celery and coriander roots and stalks and fry for 3 minutes to colour, without letting them burn. You want the celery to still have a little crunch so don’t be tempted to overcook this pan full of goodness. Use a slotted spoon to transfer the lap cheong, celery and coriander bits to a large bowl and set aside, leaving any rendered fat behind.
• 4.
  Melt the butter in the frying pan, then add the sprouts. Cook, tossing, for 1 minute or until well coated in the butter. Transfer the sprouts to a large baking tray and spread them out in a single layer. If you don’t have a really large tray, it’s better to spread the sprouts over two trays rather than overcrowd them. Roast for 20-25 minutes or until the sprouts are soft in the centre but caught and a little charred at the edges.
• 5.
  Meanwhile, put your rice on to cook following the packet directions.
• 6.
  Wipe out the frying pan with paper towel. To make a caramel, stir the caster sugar and fish sauce in the frying pan over medium heat, jiggling the pan so the fish sauce dissolves the sugar evenly as it heats. Let it bubble away for 2 minutes or until a sticky caramel starts to form. Add the green chilli and let it bubble away for 2 minutes, then remove from the heat.
• 7.
  Grate the zest of one lime, then cut it into quarters. Squeeze two of these quarters over the roasted sprouts. Add the sprouts and half the caramel to the lap cheong mixture and toss to combine. Transfer to a large serving plate. Drizzle with the remaining caramel and top with the crushed peanuts, coriander leaves and grated zest from the second lime. Cut this lime into wedges. Serve with the brown rice, lime wedges and iceberg, and with the mayonnaise zig-zagged over the top of the sprouts.