For Shrimp Ball : Mix choped shallot,dill,minced shrimp,caper,cream cheese,salt,pepper together and sharp it ball then chill in refrigerater about 10 min. Then coat with flour, egg and bread crumb. Then deepfry until nice.

For sauce : Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar.Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.

For Poach egg : heat water until warm then add vinegar and use whisk stir in sauce pan until water have mini storm then add fresh egg in water wait about 1 min or egg white coat over egg yolk then get poach egg in cold water

Add shrimp ball in place then put poached egg on shrimp ball then coat with hollandaise sauce decorate with shrimp roe or carver and dill