Prawn Katsu Sando with Australian Avocado Yuzu Kosho Cream

Prawn katsu patty

• 500g green prawn meat only (no shells and deveined)
• ½ tsp sesame oil
• 1 green shallot, sliced thinly
• 2 tsp liquid shio Koji
• ½ tsp grated fresh ginger
• Pinch of salt

Crumbing

• 60g plain flour
• 2 eggs (approx. 110 g), lightly beaten
• 120 g panko breadcrumbs
• 2 tbs white sesame seeds
• Fine sea salt and white pepper, to season
• Neutral oil, for frying

Australian Avocado cream

• 300g Australian avocados (approx. 1.2-2 avocados)
• 40g yuzu juice
• 20g rice vinegar
• 10g yuzu koshu (or to taste)
• 20g olive oil
• 5g caster sugar
• 3g fine sea salt
• 1 tsp liquid shio koji

Slaw and dressing

• 100g finely shredded white cabbage
• 20g pickled ginger, finely chopped
• 20g olive oil
• 10g brown rice vinegar
• Pinch of salt

To finish

• 4 milk buns cut in half
• ½ Australian avocado thinly sliced and fanned, divided into 4 portions
• 40g unsalted butter, softened

For the prawn patty

1. Hand rough chop about 100g of the prawn meat to retain some texture. Place the remaining 400g of prawn meat into a food processor along with sesame oil, ginger and salt. Blend to a smooth paste. Then mix prawn paste together with chopped green shallot and roughly chopped prawn meat. Divide mixture into 4 even sized patties and freeze for 2 hours.
2. Prepare a crumbing station with seasoned flour, beaten egg and panko breadcrumbs. Dust prawn patties in flour, dip into egg, then coat evenly in panko, pressing to adhere. 
3. Heat oil to 170–175°C. Fry patties for 3-4 minutes until golden and crisp. Drain on a paper towel and season lightly with salt.

For the avocado cream

1. Blend the avocado flesh, yuzu, rice vinegar, yuzu kosho, olive oil, shio koji, sugar and salt until completely smooth and lightly aerated. Adjust seasoning to balance richness, heat and acidity. The texture should be thick but spreadable.

Assemble the sandwich

1. Lightly butter the inside of the buns and toast. 
2. Mix the dressing ingredients together and then light toss in the shredded cabbage.
3. Spread a layer of avocado cream onto base buns. Top with prawn patty, then place a few slices of avocado, then shredded cabbage, then add a generous layer of avocado cream on the top bun and close the sandwich.