Quick cooking is essential to make sure that the delicate flesh of the scallops doesn’t toughen.


  • 8 tablespoons vegetable oil

  • 8 Green King Prawns

  • 8 Sea Scallops

  • 6 spears Thick Green asparagus diagonally cut into 4cm lengths

  • 0.25 cup Sliced, fresh shiitake mushrooms stalks removed

  • 1 knob Ginger julienned

  • 2 Garlic Cloves finely chopped

  • 3 shallots cut into 3cm lengths

  • 3 tablespoons shao xing cooking wine

  • 1 teaspoon sea salt

  • 1 teaspoon light soy sauce

  • 1 teaspoon Crushed yellow rock sugar

  • 0.25 cup Fresh chicken stock


  • 1.

    Heat half the oil in a wok and when just smoking, add the prawns and stir-fry for 2 minutes or until just cooked.

  • 2.

    Remove to a plate and set aside.

  • 3.

    Now put the scallops in the wok and cook very briefly (about 1 minute), stirring continuously.

  • 4.

    Remove and set aside with the prawns.

  • 5.

    Add the asparagus and mushrooms and stir-fry for 2 minutes, then remove and set aside.

  • 6.

    Put the rest of the oil into the wok, add the ginger, garlic and shallots and fry until fragrant.

  • 7.

    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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