Recipe by foodart

This in a recipe from Chinois East West restaurant

Ingredients Nutrition


  1. Minced the scallops, shrimps, water chestnuts, bamboo and green onion to a fine minced add the oyster sauce, salt and pepper and blend together.
  2. In the center of the Memlo spring roll wrapper place in about 3 oz of the seafood mixture and wrap and tie with a pieces of the green onion string and place into a baking pan and flatten the bottom out and spread the coral beauties into a fan shape and into the frozen to set.
  3. Preheat heat oil in a wok and deep fry to a golden brown without burning. I like to serve the dish with a plum sauce.

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