1½ tsp ready-made chilli and garlic sauce
1 daikon (mooli), julienned
1 tsp chopped fresh coriander
1 tsp fresh garlic paste (blend 1 garlic clove with ½ tsp water)
1 garlic clove, peeled
1 tsp fresh ginger paste (blend 1cm/½in fresh root ginger with ½ tsp water)
1 tbsp fresh ginger juice (made by grating and squeezing fresh root ginger and collecting the juice)
1 lemon, juice only
10 lemon balm leaves
4 tbsp cooked potato
20²µ/¾´Ç³ú black sesame seeds
4 tbsp saikyo white miso (available from some supermarkets and Asian grocers)
1 tbsp freshly grated yuzu peel (available from some supermarkets and Asian grocers)
1 tbsp mirin (Japanese rice wine, available from some supermarkets and Asian grocers), or water
4 tbsp vegetable oil
250ml/9fl oz vegetable oil
1 poached egg
2 large tiger prawns, preferably Madagascan, or langoustines, shells on, left whole