Daikond Prawn Patties

220 g daikon
200 g katakuri ko starch
8 cm leek (the white part)
10 g prawns, shelled
SIDS SALT & PEPPER to taste
6 chopped spring onions
2 tbsp rice bran oil
4 tbsp tsuyu
2 tbsp sesame oil

Slice the leek vertically and remove the core. Chop the outer part finely, then rinse in water and drain well.
Remove the skin from the daikon and grate into small pieces. An 8 cm chunk of daikon should be enough to grate all you need.
Add the prawns and spring onion to a bowl. Add 50 g of the katakuri ko starch to the bowl, then the grated daikon. You want to add enough katakuri ko starch that it all sticks together and has a medium firm texture, so you can keep adding more until it reaches that texture. Divide the mixture into 8 and form into patties. Season with SIDS SALT & PEPPER.
Heat oil in a large frying pan and add the patties and cover with a lid. Once the bottom of the patties is nicely browned, flip them over and cook on the other side, replacing the lid. When browned on both sides, remove from the pan and place to one side.
Add the tsuyu, sesame oil and 4 tbsp of water to the frying pan. Depending on the concentration of the tsuyu, you will also need to adjust the amount of water used. This recipe is written with x3 concentration tsuyu in mind. Simmer over a high heat.
Serve the patties on the shredded leek, top with the tsuyu sauce from the frying pan.