Sesame Fried Head-on Prawns with Cucumber Kimchi and Korean Chile Aioli

• 1 1/2 cups panko
• 1/4 white sesame seeds
• 1/4 cup Korean chile flakes
• 8 to 12 large prawns, peeled and de-veined, tails intact, head on
• Salt and pepper
• 1 cup all-purpose
• 3 whole eggs, beaten with 2 tablespoons cold water
• Canola oil, for frying
• 1 cup cooked and seasoned brown rice
• Kimchi, recipe follows
• Aioli, recipe follows
• 5 scallion greens, thinly sliced on the bias

Kimchi:

• 2 tablespoons kosher salt
• 2 medium sized cucumbers, seeds removed and cut in half lengthwise
• 1 cup red onion, thinly sliced
• 1 cup carrots, peeled and thinly sliced
• 2 tablespoons fresh ginger, thinly sliced
• 1 teaspoon garlic, chopped
• 1/8 cup fish sauce
• 2 tablespoons Korean chile flakes
• 1/4 cup sugar
• 1 teaspoon fresh ground black pepper
• 2 cups rice wine vinegar

Aioli:

• 2 egg yolks* (See Disclaimer)
• 3 tablespoons Korean chile paste
• 1 teaspoon sugar
• 1 tablespoon garlic, chopped
• 3/4 cup canola oil
• 1 teaspoon sesame oil
• 1 tablespoon rice wine vinegar