A bean recipe for every taste:
( Suitable as a snack or main dish) Clean, rinse and dry the scallops. Defrost wan-tan leaves. Heat oil for deep frying. Finish frying wan-tan leaves in the fat. Clean chili, lemongrass, scallions, Asian cabbage, snow peas and cut into moderate size but separate.
Add soy sauce, cabbage tomato cubes and mung beans.
In a hot frying pan, add a little bit of oil form and cook the scallops for 1 minute on each side. Season with a little salt and pepper. Sprinkle finely chopped lemone leaves over the scallops. Remove scallops from skillet and cut in half.
First place a wan-tan leaf on the plate 4 half scallops on top. Add some vegetables and then repeatedly place a leaf on top, repeat the procedure. Finally, place a wan-tan leaf on top. Decorate with sesame seeds, lemongrass leaf and cilantro and pour some remaining sauce around it.