Method: 1. Marinate shrimp with cornstarch and sugar 20gm then keep in chiller for more than 30 minutes. Wash under cold running water than rinse. 2. Chopped bamboo shoot and parboil in boiling water. Rinse. Mince water chestnut. Season the sliced scallop. 3. Filling making: mix shrimp, peas green, bamboo shoot and chestnut with all seasonings. 4. Mix the refines starch with boiling water and little common starch. Portion and make into circle shape wrapper (diameter around 4.5 centimeters). 5. Wrap the filling and arrange in bamboo basket. Cover with scallop. Garnish with crab roe and coriander. Steam and serve hot.