My colleague coincidentally bought a can of Top Shell and asking me for help. Hm…… this is a difficult task, I’d tried to cook this a couple of times which all turned out to be failures.I surfed thru the net for food blog and get a few recipes, I couldn’t decide which one to try. I think I’ll try the following two , so I’ll share this can of Top shell among the 2 recipes.
Anyway , found a “Top shell, Scallop with Soba” recipe behind the label. Looks Interesting too.
I think my colleague wanted to buy this 
But coincidentally bought this
HaHa 
My Lunch Box : 2 Nov 2009 
Anyway, the recipes for the Top shell are as follows:
Recipe 7 :Top Shell in Japanese Style 
Ingredients :
1/2 Carrot 胡罗卜 ( shredded)
1/2 cucumber 黄瓜(shredded)
½ can Top Shell 海螺(Rinse the top shell with water and pour hot water over, drain well and sliced)
½ onion 洋葱( shredded)
2 stalks of green onion 青葱 ( cut about 3 to 4 cm long)
100g lettuce 生菜( shredded)
1 tomato 蕃茄( cubes)
Sauce :
4 tbsp soy sauce 酱青
1 tbsp sugar 糖
1 tbsp rice wine vinegar 日本米酒醋
1 tbsp sesame oil 麻油
2 tsp sake 日本清酒
1 tsp garlic 蒜茸
1 tsp sesame seed 芝麻
Some black pepper 黑胡椒
Methods :
1. Mixed all the ingredients together .
2. Mixed the sauce thoroughly and pour over the mixture in (2) , toss well.
3. Served.
Recipe 8 :Top Shell in Hot & Sour Style
Ingredients :
½ can top shell 海螺(Rinse the top shell with water and pour hot water over, drain well and sliced)
1/2 onion 洋葱 ( shredded)
4 Chilli padi 指天椒( cut into small pcs)
10 Small Limes 酸柑( squeeze the juice out )
1/2 tsp fish sauce 鱼露
1 tbsp soy sauce 酱青
1 tsp sesame oil 麻油
1/2 tsp sugar 糖
1 tbsp Kwong Cheong Thye plum sauce ( 广祥泰酸梅酱）
Methods:
Mixed all ingredients and chilled in fridge and served.
