Shrimp fried rice balls with sriracha mayo and curled scallion garnish

Heat a little oil in a sauté pan over medium heat; add the shrimp with crushed garlic, Aleppo pepper and paprika.

Flip and cook just through without much colour; finish with a little soy sauce instead of salt.

Drain on a tray with a paper towel and refrigerate to cool.

Whisk the egg yolk, soy sauce, sriracha and rice wine vinegar; slowly add vegetable or flavourless oil, whisking to a thick emulsion with no separation.

Whisk in a little ice to chill the mayo and adjust its consistency.

Cover with plastic wrap and refrigerate.

Cut the green onion tops in half, stack, slice very thinly and put in ice water until they curl.

Peel the shrimp, leaving the tail.

Sprinkle a little flour on each shrimp so the rice sticks.

With wet hands, flatten rice into a thin patty, enclose the shrimp, leaving the tail sticking out.

Fry in oil at 375 to 400; season well as they come out of the fryer.

Plate on sriracha mayo and garnish with the curled scallions.