Fortune Top Shell
Fortune Dried Scallop (original)
10 Rice Papers
4-inch piece of Carrot, peeled & julienned
4-inch piece of Cucumber, julienned
1 Butterhead Lettuce
½ can of Top Shell
Dried Scallop in XO Sauce
3 tbsp Water
1 tbsp Sugar
1 tbsp Lime Juice
1 tbsp Fish Sauce
2 Chilli Padi, sliced
1 clove of Garlic, finely chopped
1 tbsp Dried Scallop in XO Sauce
Julienne the carrot and cucumber. Cut the lettuce leaves in half and slice the Top Shells lengthwise
In a bowl, add all the sauce ingredients together and mix well.
Wet 1 piece of rice paper in room temperature water.
Add the lettuce leaves, carrot and cucumber. Fold the rice paper over the toppings.
Assemble the sliced Top Shell and Dried Scallop in a row then fold in the sides and roll the rice paper all the way.
Slice the roll into 3 parts and plate. Serve with the dipping sauce.
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