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Quick cooking is essential to make sure that the delicate flesh of the scallops doesn’t toughen.
Heat half the oil in a wok and when just smoking, add the prawns and stir-fry for 2 minutes or until just cooked.
Remove to a plate and set aside.
Now put the scallops in the wok and cook very briefly (about 1 minute), stirring continuously.
Remove and set aside with the prawns.
Add the asparagus and mushrooms and stir-fry for 2 minutes, then remove and set aside.
Put the rest of the oil into the wok, add the ginger, garlic and shallots and fry until fragrant.
Return the prawns, scallops, asparagus and mushrooms to the wok, add the shao xing, salt, soy, sugar and stock and cook for 1 minute to allow the flavours to mingle.
To Serve - Use a slotted spoon and pile all the ingredients except the sauce onto a large platter. Bubble the sauce over high heat until it has reduced and thickened slightly and then pour over the dish.
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