Mustard shrimp ball

Wasabi mayonnaise is another one of those ingredients that has crept on to menus across China and subsequently trickled down to London.I am pretty sure that theorigins of this dish do not stem from the Forbidden City in Beijing，but it does exemplify how food in China is an ever-evolving phenomenon，moving with the times and seeking ingredients from further afield for inspiration.

Makes 10 balls

INGREDIENTS

vegetable oil，for deep-frying

200g Har Gao Prawn Filling

50g ready-made prawn crackers，broken into shards dried shrimp roe powder，to garnish

For the wasabi mayonnaise

1 egg yolk，at room temperature

1 teaspoon rice vinegar

250ml vegetable oil

1 teaspoon wasabi paste or to taste

1.For the wasabimayonnaise，whisk the egg yolk with the vinegar in a bowl.Whisking constantly，start adding the oil，a few drops at first and then in a thin，steady stream until you have an emulsion.

2.Beat in the wasabito taste.

3.Heat the oil for deep-frying in a deep-fat fryer to 180C.

4.Using a spoon，place 20g portions of the Har Gao Prawn Filling，shaped into balls，into the oil and deep-fry for 3 minutes or until the internal temperature reaches 50C.They will be floating on the surface of the oil by this stage.

5.Remove the prawn balls from the oil and drain on kitchen paper.

6.Coat the outside of the balls in the wasabi mayonnaise before covering with the shards of prawn cracker.Sprinkle with dried shrimp roe powder before serving.

hancheng

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