Miso-buttered potted cold-water prawns with seaweed crackers

Melt the butter in a small saucepan, add the miso and whisk to combine

Once the miso is fully incorporated, add the prawns, chilli powder and white pepper, and warm through very gently, over a low heat

Remove the prawns from the pan using a slotted spoon, reserving the remaining miso butter, then divide them between 4 large ramekins. Press down gently to make sure they are level

Allow the prawns to cool slightly, then transfer to the fridge to set. This should take around 15 minutes

Once set, remove from the fridge and pour over the rest of the miso butter. Sprinkle over the black sesame seeds. Return to the fridge to set overnight

The next day, preheat the oven to 220°C/gas mark 7

Combine the flour, furikake or sesame seeds, nori, salt, sugar and olive oil in a food processor and pulse until just combined

Add 120ml water, and pulse briefly until the dough just starts to come together

Remove from the food processor and knead into a shaggy dough. Cover with a bowl, and let rest for 15 minutes

Divide the dough into 4 pieces, to make it more manageable to roll out

Roll out each piece of dough as thinly as possible on a lightly floured surface, about 2mm thick. Use an offset spatula to lift up and re-flour any parts of the dough which begin to stick to the work surface

Place the thin sheets of dough onto a baking tray, and cook for 6 minutes on each side. Check them after they have been cooking for 3 minutes on the second side to make sure they don’t burn

Turn the oven off and let the crackers sit in the oven until the oven is cool, to ensure they get really crisp

Serve the white-miso infused potted prawns with the seaweed crackers broken into pieces on the side