Viet Nam News
with executive chef A Sheng from Fortuna Hotel Hanoi
Compared to other seafood, scallops are a fresh and tender choice with a briny flavor. The combination of scallops and minced shrimp accompanied by fish roe promises an organic and nutritious dumpling.
Ingredients: serves 4
1 tsp salt
1 tsp chicken powder
Cooking oil to taste
Fried garlic to taste
Fish roe for garnish
5-10 sprigs parsley
For the filling:
Carefully mince the shrimp.
Season with condiments and mix with fried garlic into a paste.
Refrigerate the filling for 10 minutes to make it easier to wrap.
Boil the scallops until the shells open. Remove the shells and chop the scallops.
For the wrappers:
Mix flour, tapioca and boiled water in a large bowl until the dough is smooth.
Place the dough on a flat surface and roll into approximately-1-mm-thick circular wrapper.
Put the filling inside and wrap. Put chopped scallop onto the dumplings.
Boil water, put the dumplings inside the bamboo steamer and steam for 4 minutes.
Decorate with fish roe and parsley.
Fortuna Hotel Hanoi, 6B Láng Hạ St, Ba Đình Dist, Hà Nội. Tel: 84.4. 3831 3333, ext. 6435.
chef A Sheng