This was part of a trio of appetizers that started the abalone menu. And everything else on the menu looks exquisite, just like this prawn ball.
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The menu included:
* Trio of Appetizer: Deep-fried Scallop and Banana wrapped with Mashed Taro; Deep-fried Prawn coated with Mayonnaise and Mixed Nuts; Chilled Japanese Cucumber Rolls filled with Jellyfish
* Braised Shark’s Fin with Fish Lip and Shrimp Dumpling in Shark’s Cartilage Soup served in Stone Bowl
* Braised Six-head Whole Abalone in Superior Oyster Sauce accompanied with Hairy Gourd Rings stuffed with Conroy
* Steamed Silver Cod with Black Bean and Preserved Radish Pickle
* “Dong Po” Pork Ribs with Honey Sauce
* Rice Vermicelli with Assorted Seafood
* Chilled Coconut Jelly with Snow Swallow and Almond Cream
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[Shot on iPhone during a tasting]