• 4-6 fresh scallops

• 150 g/5 oz raw prawns, peeled

• 1 egg white

• 1 tablespoon corn flour

• vegetable oil, for deep-frying

• 2 slices of fresh root ginger, finely shredded

• 2-3 spring onions, finely shredded

• 3 celery sticks, cut into small pieces

• 1 red pepper, cored, deseeded and cut into small pieces

• 1-2 carrots, cut into small pieces

• 2 tablespoons Chinese rice wine or dry sherry

• 1 tablespoon light soy sauce

• 2 teaspoons chili bean paste (optional)

• 1 teaspoon salt

• 1 teaspoon sesame seed oil

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Method:

1. Cut each scallop into 3-4 pieces. Leave the prawns whole if small, otherwise cut each one into 2 or 3 pieces.

2. Put the seafood in a bowl with the egg white and about half of the corn flour and mix together.

3. Heat the oil in a wok or deep pan to 180-190°C (350-375°F) or until a cube of bread browns in 30 seconds.

4. Deep-fry the scallops and prawns for 1 minute, stirring them all the time with chopsticks to keep the pieces separate. Scoop them out with a perforated spoon and drain on kitchen paper.

5. Pour off all but 2 tablespoons of oil from the wok. Increase the heat to high and add the ginger and spring onions. Add the celery, red pepper and carrots and stir-fry for about 1 minute.

6. Return the scallops and prawns to the wok and stir in the rice wine or sherry, soy sauce and chili bean paste, if using, and season with the salt.

7. Mix the remaining corn flour to a smooth paste with a little water, then add to the wok and blend all the ingredients until thickened. Sprinkle over the sesame seed oil and serve immediately.