Butter Poached Prawns with Kabocha Croquette and Yuzu Kosho Emulsion

Instructions

1. 1

   **Prepare the Pickled Vegetables:**

2. 2

   In a saucepan, combine rice vinegar, sugar, water, and a pinch of salt. Bring to a simmer until sugar dissolves.

3. 3

   Pour the hot pickling liquid over the sliced daikon and red radish in a bowl. Let them pickle for at least 30 minutes, ideally refrigerating for an hour or two to deepen the flavor.

4. 4

   **Make the Kabocha Croquette:**

5. 5

   Steam or boil kabocha until tender. Drain and mash until smooth. Season with salt and pepper.

6. 6

   Form the mashed kabocha into small patties. Dredge in flour, dip in beaten egg, then coat with panko breadcrumbs.

7. 7

   Heat oil in a frying pan over medium heat. Fry the croquettes until golden brown on both sides. Drain on paper towels.

8. 8

   **Prepare the Butter Poached Prawns:**

9. 9

   In a saucepan, combine butter and garlic over low heat until butter melts. Do not let it boil.

10. 10

    Add the prawns to the melted butter, ensuring they are fully submerged. Cook gently for 5–7 minutes until prawns are opaque and cooked through. Season with salt and pepper.

11. 11

    **Make the Yuzu Kosho Emulsion:**

12. 12

    In a mixing bowl, whisk together yuzu kosho and egg yolk until well combined.

13. 13

    Gradually drizzle in the vegetable oil while whisking until the emulsion thickens. Season with salt and lemon juice if desired.

14. 14

    **Prepare the Shiso Oil:**

15. 15

    In a blender, combine shiso leaves with neutral oil and a pinch of salt. Blend until smooth and vibrant. Strain through a fine mesh sieve to extract the oil.

16. 16

    **Plating:**

17. 17

    On a plate, arrange the butter poached prawns artfully.

18. 18

    Place the kabocha croquette beside the prawns.

19. 19

    Drizzle with yuzu kosho emulsion and shiso oil.

20. 20

    Garnish with pickled daikon and red radish for a pop of color and freshness.