20 Small cooked peeled shrimps
1 Dried black fungus, soaked and finely chopped
125 g Sweet potato, boiled and mashed
1 tablespoon Vietnamese fish sauce
12 Live king scallops, on the shell
1/4 Salt
1/4 Pepper
2 sprigs Coriander leaves, for garnishing

Mix the shrimps, black fungus, sweet potato and fish sauce. Season with salt and pepper. Carefully make a horizontal slit in each scallop and spoon in some of the stuffing. Steam the scallops, in their shells for about 5 minutes. You should be able to cook them in 2 batches. Garnish with coriander sprigs and serve with nuoc cham dipping sauce.

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