Asian Lasagna of Scallops with Wok Vegetables


Rating: 2.86 / 5.00 (7 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:


















Instructions:

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.

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