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In a large mixing bowl combine the panko, sesame seeds, and chile flakes.
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Season the prawns with salt and pepper and coat well with the flour.
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Dip the flour-coated prawns into the egg and then the panko mixture.
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Prepare a fryer or medium heavy pot one-third full with the oil and heat over high heat to 350 degrees F. Add the prawns to the oil and fry until golden and crispy.
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Remove the prawns and drain on paper towels, sprinkle with salt.
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On an oval plate, place a small mound of rice topped with the kimchi.
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Place two of the prawns over the kimchi and drizzle with the Aioli.
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Garnish with the sliced scallions.
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Beverage: Gewurtztraminer
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Sprinkle the kosher salt on the flesh-side of the cucumbers and then place them flesh-side down in a perforated pan for about 3 hours.
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Meanwhile, in a large bowl, combine the onion, carrot, ginger, garlic, fish sauce, chile flakes, sugar, and black pepper.
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When the 3 hours have passed, rinse the cucumbers well with cold water and pat dry with a paper towel.
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Slice the cucumbers into 1/8-inch half-moon shapes and add to the bowl.
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In a saucepan, bring the vinegar to a simmer and pour it into the bowl of vegetables.
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Cover the bowl tightly and let it sit at room temperature for 24 hours before serving.
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In a food processor, puree the egg yolks, chile paste, sugar, and garlic.
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While the processor is running, slowly add the canola oil and the sesame oil until the mixture begins to thicken.
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Add the vinegar, and season with the salt and pepper.
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Add a little cold water if the aioli is too thick.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
