Crispy Shrimp Sandwich with Pickled Radish Mayo

Method

1. Soak the shrimp in lightly salted water for 3 to 5 minutes, rinse and drain, then peel them, remove the heads and pull out the veins. Cut 3 or 4 shrimp into chunks, mince the rest and mix the two together.
2. Season the shrimp with 1 teaspoon sesame oil, 1 teaspoon sake, 2 teaspoons salt, 2 teaspoons black pepper and 1.5 teaspoons Korean chili powder.
3. Dust a plate with flour, divide the shrimp mixture in two, roll each into a ball and press flat, then chill for 1 hour.
4. Make the sauce: mix 50g diced Korean yellow pickled radish, 50g Lean Mayo, 1 finely chopped boiled egg, 1/2 chopped onion, 1 tablespoon gochujang and 20g chopped dill.
5. Beat 2 eggs with 100ml unsweetened oat milk and 150g all purpose flour. Dip each shrimp patty in the batter, then roll it in crispy frying flour.
6. Heat 250ml oil and fry the patties at 180C until golden on both sides, then lift onto paper towels.
7. Spread the sauce on two slices of sandwich bread, set a fried shrimp patty in the middle and close the sandwich.

Tips

• Mincing some shrimp and chopping the rest gives the patty both a smooth body and a springy bite.
• Korean yellow pickled radish is sold in Korean grocery stores, and diced pickled cucumber squeezed dry stands in.
• Give the mixture the full hour in the fridge, since taking it out early means the patty breaks in the pan.
• The sauce comes out a little loose, so chill it for 15 minutes to thicken before spreading.
• Fry at 180C and turn only once, because repeated turning lifts the coating.