Timbale of jellied prawns and steamed pheasant with mustard green salad

Perfectly cooked southern king prawns make this dish one of my favourite summer appetisers. It suits the climate and atmosphere of summer. To me, it is more an Asian-style European dish. Some of its special features include blanching of the mustard green stems until they are very soft and tender, then chilling them. The choice of English mustard reflects the Chinese taste for sharpness: it brings out the flavour, and the mustard opens up the sauce. Whenever there is a Chinese wedding this i