Kushi Age - Deep Fried Skewers

Ingredients

Serves 1-2

• 1 courgette, round slice into 1cm thick
• 10 baby corns
• 10 king prawns

For the coating:

• 100g flour
• 2 eggs
• 350g panko

For the frying:

• 1 litre rapeseed oil
• Ponzu sauce:
• 2 tbsp yuzu dressing
• 60ml shoyu (dark soy sauce)
• 60ml mirin
• 40ml rice vinegar
• 8 red radish, grated finely, drained liquid.
• To make ponzu dressing, combine all the seasonings, serve with grated radish.

Goma miso sauce:

• 4 tbsp organic miso paste
• 2 tbsp brown sugar
• 1 tbsp mirin
• 1 tbsp sake
• 2 tbsp white sesame seeds, ground
• To make goma miso sauce, combine the miso, brown sugar, mirin, sake and water in a small saucepan, then simmer with a low heat for 5 mins using the spatula until it becomes shiny paste.