Prawn and chive mousse, lightly spiced with a chilli and garlic dip.
Peel and de-vein the prawns. Peel and grate the ginger. Pick and roughly chop the herbs. Whisk together the egg white, corn flour and salt. Place all of these ingredients in a food processor and blend to a rough paste. Form the mix into even sized balls roughly the size of golf balls. Chill in the fridge for 30 minutes to allow the mixture to firm up a little.
Peel and crush the garlic. Peel and finely chop the shallot. De-seed the chilli and finely chop. Put a small saucepan onto a medium heat. Add the peanut oil and shallot and cook for 2 minutes before adding the chilli and garlic. Add the fish sauce, soy sauce and palm sugar and simmer gently for 5 minutes.
Heat the frying oil over a medium heat. Cut the spring roll pastry into long strips and gather into small nests. Roll the prawn balls in them until they are completely covered. Drop a little bit of pastry into the oil to test the temperature - if it starts to sizzle, the balls are ready to be cooked. Drop them in and cook for 3 minutes or until crisp and golden brown. Allow to rest and drain on kitchen paper. Serve with the dipping sauce.
«You could replace the prawns with scallops or any white fish. Don't add too many balls the oil at once - cook them in batches rather than overcrowding the pan.»