World Cuisine

  • 12 raw peeled king prawns
  • 8 scallops
  • 3 tablespoons groundnut oil
  • 2.5 cm (1 inch) piece fresh root ginger, finely chopped
  • 2 garlic cloves, crushed
  • 250 g (8 oz) asparagus, cut into 2.5 (1 inch) lengths
  • 2 tablespoons Chinese rice wine or dry sherry
  • 1 tablespoon malt vinegar
  • 1½ tablespoons light soy sauce
  • 2 teaspoons caster sugar
  • 100 ml (3½ fl oz) water
  • ½ teaspoon sesame oil
  • salt and white pepper

Season the prawns and scallops with salt and freshly ground white pepper.

Heat 1 tablespoon of the oil in a wok over a high heat until the oil starts to shimmer. Add the prawns and stir-fry for 2 minutes until they begin to colour, then remove using a slotted spoon and set aside. Add another tablespoon of the oil to the wok and, once it is hot, stir-fry the scallops for 1 minute on each side. Remove using a slotted spoon and set aside.

Heat the remaining oil in the wok. Stir in the ginger, garlic and asparagus and stir-fry for 1 minute, then add the rice wine, vinegar, soy sauce, sugar and water and bring to the boil. Return the prawns and scallops to the wok and stir-fry until they are cooked and the asparagus is just tender. Add the sesame oil and give everything a good stir, then serve.

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