Spinach and prawn tempura balls

1.Mix together all ingredients for the wasabi dip and refrigerate.

2.Put prawn meat, spinach, egg whites, crumbs, coriander and lemon zest in a bowl. Season and mix together well. Roll into golf ball-sized balls and wrap each in plastic wrap.

3.To make the batter, whisk all tempura batter ingredients together until just combined (see Tip), then refrigerate for 30 minutes before using.

4.Put a steaming basket over a pan of boiling water. Place wrapped balls in steamer, cover and steam for 1 minute. Cool, then refrigerate for 20 minutes.

5.Heat oil for deep-frying to 300°C, or until a small amount of batter sizzles and turns golden in seconds. Unwrap prawn balls and dredge each in cornflour. Shake off excess, drop into tempura batter, then deep-fry for about 2 minutes or until golden. Remove with a slotted spoon and drain on paper towels.

6.Serve on a platter or on Chinese spoons with wasabi dip and, if using, sweet pepper sauce.