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Ingredients
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Prawns & seasoning
Gochugaru vinaigrette
Green apple pearl
Garnish & finishing
Method
Prawns & seasoning
Season and sear prawns
Pat the spotted prawns dry with paper towel. Lightly season both sides with kosher salt and black pepper. Heat a nonstick or stainless steel skillet over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Add prawns in a single layer, cooking 45-60 seconds per side until opaque and just cooked through (internal temperature ~120–130°F / 49–54°C for best texture). Remove from pan and set on a warm plate; keep tails intact for presentation.
Gochugaru vinaigrette
Make vinaigrette
In a small bowl or jar combine 1 teaspoon gochugaru, 1 tablespoon rice vinegar, 1 teaspoon yuzu juice, 1 teaspoon light soy sauce, 1 teaspoon mirin, 1/2 teaspoon toasted sesame oil, 1 tablespoon neutral oil, 1/2 teaspoon honey and 1/2 teaspoon grated ginger. Whisk or shake vigorously until the honey dissolves and the vinaigrette emulsifies into a smooth dressing. Taste and adjust balance: add a pinch more honey for sweetness or a few drops more yuzu/rice vinegar for brightness.
Finish with residual heat (optional)
If you prefer a slightly warmed dressing to coat the prawns, briefly spoon 1 teaspoon of the hot pan oil from cooking the prawns into the vinaigrette and whisk to combine (this will bloom the gochugaru and ginger flavors).
Green apple pearl
Prepare apple purée
Roughly chop peeled, cored green apple. Place the pieces into a blender or food processor with 1 teaspoon sugar and a pinch (1/8 tsp) of salt. Add 2–3 tablespoons of cold water if needed and puree until completely smooth. Pass the purée through a fine mesh sieve or chinois into a small saucepan to remove any fibrous bits; press well to extract as much liquid as possible. You should have about 3–4 tablespoons of smooth apple liquid.
Stabilize and set pearls
Measure the strained apple liquid and pour into a small saucepan. For roughly 3–4 tablespoons of liquid add 1 teaspoon agar-agar powder (use 1 tsp per 3–4 tbsp for small firm pearls). Whisk to combine and bring the mixture to a gentle simmer over medium heat, stirring constantly for 1–2 minutes to fully dissolve the agar. Remove from heat and let rest 30 seconds to slightly cool but remain pourable (still warm).
Form pearls
Fill a small syringe or dropper (or use a small spoon) with the warm apple-agar mixture. Prepare an ice bath in a bowl. Carefully drop small droplets into the ice bath — droplets should form into small spheres ('pearls') and set almost immediately. Continue until you have enough pearls (about 8–12 small pearls). Strain the pearls with a slotted spoon and transfer to a bowl of cold water to store briefly until plating.
Optional refinement
If you prefer softer pearls, reduce agar to 3/4 tsp; for firmer pearls, keep full 1 tsp. Reserve any leftover apple liquid chilled — it can be spooned on the plate as a smear under the prawns.
Garnish & finishing
Assemble
Place 4 prawns artfully on each of two plates (or all 8 on one platter for family-style). Spoon 1/2 tablespoon gochugaru vinaigrette over each prawn, making sure the vinaigrette lightly coats but does not drown them. Nestle 4–6 green apple pearls per plate beside the prawns. Sprinkle a pinch of toasted sesame seeds and 1/4 teaspoon yuzu zest across the prawns and pearls. Top with a small handful of microgreens if using.
Serve
Serve immediately so the prawns remain warm and the pearls retain their texture. Provide extra vinaigrette on the side if desired.