• Frozen Shrimp 400 g
• Chicken 140 g
• Sesame oil 2 tsp
• Diced Scallop 100 g
• Chopped Cilantro 10 g
• Deep fried Shallot 50 g
• Salt and Pepper

Tamarind Sauce

• Concentrate Tamarind juice 150 ml
• Palm Sugar 75 g
• Sugar 25 g
• Fish Sauce 1 tbsp
• Crushed Fried Dried Chilies 5 g
• Pinch of Salt

1.Blend frozen shrimp and chicken together till form the mousse. Season with sesame oil, salt and pepper then add chopped cilantro. Divide shrimp mousse 1 part mixed with diced scallop then place the plain shrimp mousse over plastic wrap. Stuffed with scallop mixture, roll tightly. Steam the mousse rolls about 7-10 minutes with an Estio Pro Steaming Pot. Pan sear before serving and sprinkle with deep fried shallot.

2.For the sauce, add all ingredients into the sauce pan. Simmer about 5 minutes then add crushed fried dried chilies. Pass through a sieve.