• 3 tablespoons groundnut oil
  • 2 garlic cloves, finely chopped
  • 4 scallops, quartered
  • 6 crab sticks, halved
  • 200 g (7 oz) cooked peeled tiger prawns
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon palm sugar or soft brown sugar
  • 2 tablespoons fresh green peppercorns
  • ready-cooked rice, to serve

Heat the oil in a wok or large frying pan over a high heat until the oil starts to shimmer. Add the garlic and stir-fry for a few seconds, then add the scallops and stir-fry for 1 minute until golden.

Add the crab sticks, prawns, fish sauce, oyster sauce, soy sauce, sugar and peppercorns, in that order, giving the dish a quick stir between each addition.

Cook for 1 more minute, until all the fish is heated through and well coated in the sauce. Serve with rice.

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