Ingredients

• 2 tbsp groundnut oil
• 1 garlic clove
• thinly sliced
• 10g fresh root ginger
• cut into matchsticks
• 6 king prawns
• peeled and deveined
• 3 scallops
• each cut in half to make 2 discs (6 discs in total)
• sea salt flakes and pepper
• to taste
• 1-1½ tbsp Shaoxing rice wine
• to taste
• 1 spring onion
• cut into strips
• 4 sprigs choi sum
• or other Chinese greens
• 1 pak choi
• cut into 4
• 30g/1oz mangetout
• cut in half lengthways on an angle
• ½ red chilli
• thinly sliced on an angle
• 1-2 tbsp light soy sauce
• to taste
• 1 tsp sesame oil

Directions

• Heat the groundnut oil in a wok until smoking.
• When hot
• add the garlic and ginger cook for one minute
• or until soft.
• Add the prawns to the garlic and ginger
• fry for one minute
• tossing the wok or stirring the prawns with a spoon a couple of times.
• Season the scallops with salt and pepper. Lay the scallops round the edge of the hot wok
• to get a little colour on the sides.
• Toss the wok or gently turn the seafood over
• then add the rice wine.
• Add all the prepared vegetables and gently toss until the choi sum and pak choi have slightly wilted - this will take a further couple of minutes
• Add the red chilli and light soy sauce
• to taste.
• Divide the mixture into two bowls and drizzle half a teaspoon of sesame oil over each portion. Serve at once.