Pan-Fried Scallops with Fried Wonton Parcels

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Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

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In Southeast Asia, those who eat scallops at all will simply steam them briefly. Fried wontons, with a filling of your own choice, are popular everywhere. Serving these two items together as a starter will accentuate their contrasting textures and sharpen your appetite for the next course. My choice here for the wonton filling is prawn paste used in my recipe for Savoury Banana and Prawn Paste Fritters, and I would serve