The kind of Japanese plate you make on repeat. yuzu and sesame, a proper bake, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the yuzu and sesame elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the dashi stock and the rest of the yuzu and sesame flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Japanese
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