CRISPY PRAWN AND SCALLOP BALLS

Preparation Method :

• Devein scallops, remove and reserve coral. Poach scallops in pan with enough water, just to cover them and simmer for a minute or until the scallops are just tender; drain.
• Shell and devein prawns. Finely chop the prawns, ham and coral.
• Then stir in shallots, almonds, pickles, soy sauce and corn flour.
• Mould mixture around scallops, dust lightly with extra corn flour. Deep fry in hot oil until golden brown; drain.