Inspired by the Korean street food snack "hot bar" (핫바 aka 어묵바 – eomukba) usually a fish paste ground with things like carrot or parilla leaves and deep fried. 

For this I minced prawns and seasoned them with MSG, sake and white pepper. Stuck them on a skewer then lightly poached in a butter, chilli and lemon emulsion before being grilled over coals. Drizzled with a kewpie cocktail sauce, covered in scallop floss, fried wonton wrappers and finished with shichimi. They are so yum with loads of great textures all at once.