[Cooking Techniques] NZ Crumbed Ebi Patties & Tonkatsu Sauce

• Meanwhile, thinly slice radish. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add radish to pickling liquid. Add enough water to just cover radish. Set aside. • In a small bowl, combine sweet chilli sauce and BBQ sauce. Set aside. TIP: Slicing the radish very thinly helps it pickle faster!

• Transfer peeled prawns, remaining garlic, half the plain flour and a pinch of pepper to a food processor and pulse, until the mixture resembles a chunky paste. • Using damp hands, shape prawn mixture into 2cm-thick patties (2 per person). • In a shallow bowl, combine the remaining plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Gently dip prawn patties into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate. TIP: If you don't have a food processor, use a blender or stick blender instead. Alternatively, you can finely chop the prawns. TIP: The patties can be fragile. Use a spatula to turn the patties if needed!

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed prawn patties, in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the patties do not stick to the pan.

• Meanwhile, drain pickled radish, reserving a splash of pickling liquid. • Meanwhile, in a large bowl, combine radish, shredded cabbage mix, the sesame oil and reserved pickled liquid. Season to taste.