Endomame korroke (Japanese croquettes)

Blanch the peas in boiling water for 1 minute, then strain really well. Put the peas in a dry, non-stick pan and cook for 15 minutes, stirring constantly, to cook out all the moisture. Whizz in a blender until smooth, adding the lemon juice while blending.

Meanwhile, put the butter and chopped prawns in a small frying pan over a medium-low heat and cook slowly until the prawns turn pink. Add the blended peas to the pan and mix well. Add the sugar, pepper and a pinch of salt. Scrape into a small bowl set over a large bowl filled with ice to cool quickly.

Once completely cold and thickened slightly, portion into heaped tbsp (20g) balls and shape into an oval lollipop, skewer with a bamboo skewer and chill for 1 hour.

To make the batter, mix together the flour and baking powder in a bowl. Add the wine, egg yolk, oil and milk, and whisk to combine. In a separate bowl, whisk the egg white to soft peaks, then gently fold into the flour mixture.

Tip the panko breadcrumbs into a shallow bowl. Dip the lollipops into the batter, gently shake off any excess and sprinkle over the panko, covering completely, then put onto a baking tray.

Fill a pan no more than a third full with oil and heat to 170C or until a cube of bread browns in 40 seconds. Cook the skewers, in batches, for 3 minutes until crisp, drain on kitchen paper and serve.