Fresh Spring Radishes w/ Savory Whipped Butter

by Chef Jared from deadhorse hill

Radish in the dirt

Why so sharp, then soft with time—

Sweet waits underneath.

Ingredients

1 cup (2 sticks) unsalted butter, very soft

1–2 tbsp Por Kwan black shrimp bean paste (start low, it’s potent)

1 tsp lime zest

1–2 tsp lime juice (or rice vinegar)

1 small shallot, very finely minced

1 tbsp chives or scallions, finely sliced

1 tsp palm sugar (or brown sugar)

⸻

Directions

1. Smooth the base - Whip butter until light and spreadable.

2. Incorporate paste - Mix in shrimp bean paste gradually—taste as you go. You want savory depth, not full-on funk bomb.

3. Balance - Add lime zest/juice, shallot, herbs, and palm sugar. The goal is salty–funky–sweet–bright.

4. Eat - Enjoy with fresh spring radishes.