KIMCHI ROYALS

❚ 500 g Jersey Royals (or other new potato), halved lengthwise

❚ 30 g butter

❚ A few drops of sesame oil

❚ 300 g kimchi, shredded

❚ 30 mL tamarind paste

❚ 1 tbsp light soy sauce

❚ 1 tbsp fish sauce

❚ 8 tbsp Kewpie mayonnaise (or regular mayonnaise doctored with a pinch of sugar and a squeeze of lime juice)

❚ Large handful of salted roast peanuts, roughly crushed

❚ Small handful of sesame seeds, toasted

❚ 8 spring onions, sliced

❚ Handful of cilantro leaves

❚ Handful of broken-up spicy prawn crackers

1. Boil the potatoes in salted water until tender. Drain well. In a frying pan melt the butter with the sesame oil over medium heat. Place the potatoes, cut side down, in the hot fat and cook on this side only until crisp and brown. Drain on kitchen paper and keep warm.

2. In a small bowl, stir together the kimchi, tamarind paste, soy sauce and fish sauce.

3. Arrange the potatoes on a platter, cut side up. Top with the kimchi mixture, then drizzle over the mayonnaise. Scatter over the peanuts, sesame seeds, spring onions, cilantro leaves and shards of prawn cracker. Serves: 4