Scallops stuffed with shrimp paste (so don cha tom)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Scallops -- cleaned & | |
| Quartered | ||
| Vegetable oil -- for frying | ||
| 1 | tablespoon | Dried shrimp, soaked in |
| Water until soft | ||
| Soaked in water until soft, | ||
| Drained, -- and finely | ||
| Chopped | ||
| OR | ||
| 20 | Defrosted frozen shrimp -- | |
| Finely chopped | ||
| 2 | smalls | Pieces of black wood ear |
| Fungus | ||
| Soaked in warm water until | ||
| Soft, drained -- and finely | ||
| Chopped | ||
| 4 | ounces | Sweet potato -- boiled and |
| Mashed | ||
| 1 | tablespoon | Nuoc Mam sauce |
| OR | ||
| 1 | tablespoon | Light soy sauce |
Directions
SHRIMP PASTE STUFFING
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
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