3 tablespoons vegetable oil
4 tablespoons pine nuts
450g/1lb raw prawns
450g/1lb scallops, quartered
2 teaspoon grated fresh root ginger
1 fresh green chilli, deseeded and
2 garlic cloves, finely chopped
1 red pepper, seeded and chopped
225g/8oz spinach, stalks removed
4 onions, sliced
4 tablespoons fish stock
4 tablespoons light soy sauce
4 tablespoons rice wine
1 tablespoon cornflour
• Heat the oil in a wok and add the pine nuts. Cook over a low heat,
stirring continuously, until lightly browned. Remove with a slotted spoon
and drain on kitchen paper. Set aside.
• Add the prawns and scallops to the oil remaining in the wok and stir
over a moderate heat until the scallops are beginning to look opaque
and firm, and the prawns are pink.
• Add the ginger, chilli, garlic and pepper, and cook for a few minutes
over a medium-high heat. Add the spinach and onion, and stir-fry briefly.
Mix the remaining ingredients together in a bowl, and pour over the
ingredients in the wok.
• Increase the heat to bring the liquid quickly to a boil, stirring the
ingredients continuously. Once the liquid thickens, stir in the reserved
pine nuts, and serve immediately.