Prawn balls with pickled vegetables

Sweet soy sauce

• 2 tsp sesame oil
• 1 garlic clove
• 4 eschalots (approx. 70 g), cut into halves
• 1 tsp Chicken stock paste (see Tips)
• 130 g water
• 1 tsp cornflour
• 40 g soy sauce
• 40 g brown sugar
• ¼ - ½ tsp dried chilli flakes, to taste

Pickled vegetables

• 400 g water
• 200 g malt vinegar
• 2 tsp salt
• 140 g carrot, cut into matchsticks
• 140 g Lebanese cucumber, peeled, deseeded and cut into matchsticks
• 2 garlic cloves
• 4 cm piece fresh ginger, peeled
• 2 tbsp sesame oil
• 2 tbsp peanut oil
• 140 g red onion, cut into thin strips
• 4 sprigs fresh coriander, stalks and leaves cut into thin slices (see Tips)
• 1 tbsp black sesame seeds

Prawn balls

• 3 cm piece fresh ginger, peeled
• 2 garlic cloves
• 4 sprigs fresh coriander, roots, stalks and leaves
• 2 spring onions/shallots, trimmed and cut into halves
• 400 g prawn flesh
• 3 tbsp cornflour
• 1 egg
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• ¼ tsp salt
• ⅛ tsp ground white pepper
• ½ tsp lime juice
• 500 g water