Scallops Stuffed With Shrimp Paste (so Don Cha Tom) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
12: Scallops, cleaned &
Quartered,
Vegetable oil, for frying
SHRIMP PASTE STUFFING
1 tbsp: Dried shrimp, soaked in
Water until soft,
Soaked in water until soft,
Drained,, and finely
Chopped,
OR,
20: Defrosted frozen shrimp --,
Finely chopped,
2 small: Pieces of black wood ear,
Fungus,
Soaked in warm water until,
Soft, drained, and finely
Chopped,
4 ounce: Sweet potato, boiled and
Mashed,
1 tbsp: Nuoc Mam sauce,
OR,
1 tbsp: Light soy sauce,
Directions:
1. Make the shrimp paste stuffing by combining all the stuffing
ingredients together. 2. Steam the scallops until cooked - about 5
minutes in a bamboo steamer.
Remove and leave to cool. 3. Slit the scallops intheir thickest part
and spoon in the stuffing. Heat the oil until very hot. Gently lower
the stuffed scallops in a basket and fry for 2 minutes.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp
ingredients together. 2. Steam the scallops until cooked - about 5
minutes in a bamboo steamer.
Remove and leave to cool. 3. Slit the scallops intheir thickest part
and spoon in the stuffing. Heat the oil until very hot. Gently lower
the stuffed scallops in a basket and fry for 2 minutes.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp