300gDefrosted prawns(TIP: it’ll make your life a lot easier using frozen prawns that have already been deveined and shelled, but of course the fresher the better)
Salt, a pinch, to taste
For the Toast
2slicesThick white bread(TIP: something like Kingsmill is perfect)
Sunflower or vegetable oil
½Bonito flakesa handful
½Curly endive salad leafa handful
For the Pickled Kohlrabi
Place the vinegar, sugar, star anise and salt in a pan and bring to the boil then leave to cool.
Thinly slice the kohlrabi using a mandolin or knife, into slices of about half the thickness of a pound coin.
Drop the sliced kohlrabi in the pickle liquor and leave for a couple of hours.
For the Mousse
Place these prawns in a bowl along with the soy and fish sauce, coriander, salt, finely grated garlic, and ginger. Give it all a mix then set aside for 10 minutes.
Blitz the mix in a blender until smooth, starts to thicken and becomes a translucent white colour.
For the Toast
Spread 150g of mousse on each piece of bread forming a mound, making it the thickest in the middle.
Sprinkle the sesame seeds on top so they stick to the mousse and form a solid layer.
Give the toast a shake to remove any excess.
Heat a frying pan of sunflower oil or vegetable oil (if the latter make sure the pan is deep and don’t fill up to the top). Once the oil is hot, around 180-190c drop your toast in the oil and fry until golden brown.
Remove any excess oil with kitchen paper.
Slice the toasts into triangles and place back together to form the original shape.
Drizzle with kewpie mayonnaise and tonkatsu sauce in equal amounts to form a crossed hatch pattern.
Place half a round of pickled kohlrabi on top.
Place your curly endive on top with a little sesame oil and pickle liquor.