Preheat the oven and grill to 180°C.
Blend yuzu paste, garlic paste, ginger paste, coriander, yuzu peel, and chilli sauce in a food processor.
Gradually blend in mirin and 60ml vegetable oil until fully incorporated.
Blend cooked potato, white miso, garlic, and poached egg until smooth.
Gradually stream in 250ml vegetable oil while blending to emulsify.
Add ginger juice and lemon juice then blend until well combined.
Cut prawns lengthways through the shell and roughly chop the tail meat.
Stir the chopped prawn meat into the chilli yuzu paste.
Stuff the mixture back into shells and bake for 1 to 2 minutes on a tray.
Stir the filling inside the shells and cook for another 1 to 2 minutes until pink.
Serve prawns with daikon cones, sesame seeds, lemon balm, and dipping bowls of aioli.