Preheat the oven to 425 degrees

Trim the bottom of the Brussels sprout, and remove any damaged leaves. Cut in half length-wise.

Bring a pot of water to a boil, and season with salt to taste like the sea.

Cook the Brussels sprouts until just tender. Place on paper towels to cool and drain.

In a small bowl combine the red miso, extra virgin olive oil, rice wine vinegar, sliced shallot, garlic, and seasoned rice wine vinegar. Stir to combine, and add water to thin, the marinade should easily coat the Brussels sprouts.

Place the Brussels sprouts on a baking sheet with parchment, and cook for 20-25 minutes.

Make sure to flip or stir the Brussels sprouts after ten minutes, you can at this point add a dash of extra virgin olive oil.

Cut the wonton wrappers into thin strips.

Heat the extra virgin olive oil over medium-high heat.

Fry the wontons strip on small batches until a light golden brown.

Dust the crispy wonton strips with curry powder and season with salt immediately after frying.

Set aside