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Prawn & scallop stirfry
Stirfry a sliced onion in searingly hot oil for a couple of minutes until floppy with nicely charred edges. Add 12 shelled and deveined prawns, 12 fat scallops, 2 cloves of garlic (sliced), and 2 chopped chillies. As soon as the prawns change colour, add blanched asparagus, baby corn and sugar snap peas. After another minute add a slurry of cornflour, a touch of sugar, oyster sauce, soy sauce, lemon juice, minced ginger and shao xing wine. As soon as the sauce thickens and clears, serve. Serves 4 on rice, 2 without.
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