In a mixing bowl, combine the beef, pork, pork fat, lemongrass, shallot, garlic, fish sauce, sugar, and pepper. Use your hand to knead the filling together. Leave the filling in.
Place the egg yolks in a small bowl and beat them well, until pale and lighter in color. Drizzle 1 cup of the hot pudding mixture slowly into the beaten.
Sift 1 cup powdered sugar and 1/4 teaspoon kosher salt into the bowl and beat until combined. Add the lemon zest, lemon juice, and 1 tablespoon poppy seeds, and beat.
Bake the potato-crusted flounder in the preheated oven for around 12-15 minutes or until the fish is cooked through and the crust is crispy and golden brown. To achieve an.
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Spread the wasabi paste evenly across the bottom half of the cream cheese. Place the top half of cream cheese over the wasabi. Sprinkle with sesame seeds or furikake, gently.
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