Page 9 - Cuisine & Wine Asia 2019 - Mar/Apr 2019, USDEC Insert

Crispy Top Hats with U.S. Scamorza

Chef Elson Cheong

60ml lemon juice Mix lemon juice, salt and white pepper
130g shrimp, blanched powder and dip blanched shrimps in the
100g radish, washed and shredded lemon juice mixture. Set the lemon-dipped
80g iceberg lettuce, washed and shrimps aside.
shredded
100g X.O. sauce Toss shredded radish and iceberg lettuce
12 kueh pie tee cups with X.O. sauce and set the vegetable
160g U.S. Scamorza, finely grated mixture aside.
Salt and white pepper powder,
for seasoning Fill each kueh pie tee cup with the vegetable
Coriander cress, for garnishing mixture to the brim and top with finely
grated Scamorza and lemon-dipped shrimps.
Garnish with coriander cress.

Serves 4

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