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

100g flour

100g tapioca

50g shrimp

10g scallop

1 tsp salt       

1 tsp chicken powder

Cooking oil to taste

Fried garlic to taste

Fish roe for garnish

5-10 sprigs parsley

Method:

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