Shrimps covered scallops

1/2 cup bay scallops (about 20 scallops)If using sea scallops, 10
2 cups ground shrimps
1/4 cup ground onion
1/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons corn starch
1/2 cup fine bread crumps
1 tablespoon all purposes flour
Mix shrimps with corn starch, onions, salt and pepper. Mix bread crumps and AP flour in a bowl, set aside.

Heat 2 tablespoons oil in a skillet. Using 2 teaspoons, one to scoop up the srhimps mixture, another scallop, put scallop into shrimps mixture, work the spoons so that shrimp cover scallop, drop into bread crump& flour mixture and coat evenly . Drop into skillet and fry until golden brown. Remove and put on paper towell.

Serve with coleslaws, potato or rice.

Shrimp palettes

Fried Shrimp palettes

1/2 cup rice flour
1/2 cup self rising flour
1 1/4 cup water
1/2 tsp. tumeric powder
1/2 tsp. sugar
1/4 lb small shrimps
Oil for frying

I use two pans to make this palette, one to form and the other for deep frying.

Mix the first 5 ingredients together ( the same way for Saigon Crêpe batter). Heat about 1 1/2 inches oil in a deep frying pan. Put a dab of oil in the first frying pan, cook the shrimp first, then pour a bout 1 Tablespoon batter over the shrimp, tilt the pan around or use a round frame to form a round. When set, use a spatula to remove it then drop in hot oil and fry until golden. Put on paper towel to absorb excess oil.

Shrimps should be still in their shell and to help them get crispier, broil or bake them first on a cookie sheet.

Serve this over soup such as wonton, noodle or just eat them plain with lettuce and mints, dip in nước mắm. You can also eat them alone, sans vegetable, with hoisin sauce.