This hors d'oeuvre can also be served as a first course, in which case wrap the balls in rice cake that has been soaked in warm water. Steam them for 6 minutes or cook them in the microwave at high power for 3 minutes.

Suzi Wan suggests serving them with mixed chop suey vegetables, available ready to use: bean sprouts, red and green peppers, carrots, bamboo shoots and black mushrooms. But you could also serve them simply with bean sprouts seasoned with scallion and nuoc mam.

1. Peel the shrimp; peel the onion.
2. Cut the fish into pieces.
3. In a food processor, finely chop the shrimp, fish and onion.
4. Combine this mixture in a bowl with 1 tbsp. nuoc mam, the chili paste, ginger and sesame oil. Refrigerate for 30 minutes.
5. Form into balls and place on a plate.
6. Fry the shrimp and fish balls in 500 ml (2 cups) vegetable oil. Once they rise to the surface, they're cooked. Drain on paper towels.
7. Serve immediately, garnish with cilantro. Sprinkle the balls with sesame seeds.

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Collaboration and photo: Suzi Wan - Essential Chinese products available in major grocery stores, including chop suey vegetables, chili paste and nuoc mam.