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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

These would be great on their own!

These would be great on their own!

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