For Shrimp Ball: Mix chopped shallot, dill, minced shrimp, capers, cream cheese, salt, and pepper together and shape into balls. Chill in the refrigerator for about 10 minutes. Then coat with flour, egg, and breadcrumbs. Deep fry until golden brown.

For Sauce: Place the egg yolk in a heatproof mixing bowl over a pan of just-simmering water. Ensure the saucepan is on low heat to prevent scrambling. Using a balloon whisk, beat the egg yolk, then whisk in the white wine vinegar. Continue whisking while slowly drizzling in the melted butter until fully incorporated, resulting in a smooth, thick sauce.

For Poached Egg: Heat water until warm, then add vinegar. Stir with a whisk in the saucepan until a mini vortex forms, then add a fresh egg. Wait about 1 minute until the egg white coats the yolk, then transfer the poached egg to cold water.

Place the shrimp ball on a plate, top with the poached egg, and coat with hollandaise sauce. Garnish with shrimp roe or dill.