Ingredients
4 eggs
2 tbsp cornflour
sea salt
3 tbsp vegetable oil
8 sea scallops, off the shell
250g peeled medium green king prawns
1cm piece ginger, peeled and finely chopped
1 bunch of garlic chives, roughly chopped
3 tbsp shaoxing wine
1 tbsp light soy sauce
1 tbsp oyster sauce
2 spring onions, finely sliced lengthways at an angle
Method
Beat eggs. Dissolve cornflour in enough water so the texture is like that of pouring cream and add to eggs. Mix well and add a pinch of sea salt.
Heat wok and add half the oil. Heat until just smoking, add the scallops and prawns and cook quickly. When half cooked (after about 45 to 60 seconds), add ginger and garlic chives and soften, then remove from the wok and wipe it out.
Return wok to stove, add remaining oil and bring to medium heat. Add egg mix, stir it gently as it starts to set, cook for 5 minutes and then add the seafood mix and fold through. Spoon the egg and seafood mixture on to a serving bowl or 4 individual bowls.
Wipe the wok out and return it to almost smoking. Add shaoxing wine and reduce to a tbsp, add soy and oyster sauce and cook for 1 minute. Pour sauce over egg mix and sprinkle with the spring onions. Serve immediately.
