Clean, rinse and dry the scallops. Defrost wan-tan leaves. Heat oil for frying. Finish frying wan-tan leaves in the fat. Clean chili, scallions, lemongrass, Asian cabbage, snow peas and chop into moderate size but separate.
In a wok pan, heat little oil. Add shallots, lemongrass, chopped chili and peanut kernels to wok and allow to color slightly. When a little bit of aroma develops, added bamboo snow peas and sprinkle and let sizzle for a minute. Add soy sauce, cabbage mung beans and diced tomatoes.
In a hot frying pan, add a tiny bit of oil and saute the scallops for 1 minute on each side. Season with a little pepper and salt. Sprinkle finely chopped lemone leaves over the scallops. Pull scallops from frying pan and cut in half.
First place a wan-tan leaf on the plate 4 half scallops on top. Put some greens and then another leaf on top, repeat the procedure. Finally, place a wan-tan leaf on top. Top with sesame seeds, lemongrass leaf and cilantro and pour a little bit of remaining sauce all over.
Our tip: Never cook beans covered, they will be easier to digest.