This whole recipe originated with seeing Nashville Mason’s Chef Brandon Frohne post a pict originally on Twitter. We were in the midst of planning a holiday menu and this sounded great… Southern and Asian and a slight bit adventurous. Chef Frohne was ever so kind as to offer some tips when I emailed I’m about it, so credit goes 100% to him. It does take a little time to prepare so here’s how I did it:
Day 1: Preparation: Braise Collard ‘Kimchi’, Make Risotto, Pickle Shrimp.
Day2: Fry, Blend and Assemble