Wentworth Seafood Stir-fried Special Recipe

Clean and pat dry

Rinse all seafood under cold water. Pat prawns, calamari, scallops and fish pieces completely dry with paper towels to ensure a good sear and prevent steaming.

Season the prawns, scallops and fish pieces with a light sprinkle of salt (about 1/8 tsp each) and 1/4 tsp white pepper. Toss gently to coat.

Set seafood aside on a plate while you prepare other ingredients.

Trim snow peas and halve baby corn lengthwise. Slice red capsicum into thin strips. Separate spring onion whites from greens and cut both into 4 cm lengths. Julienne the ginger and thinly slice the garlic.

Measure out and arrange vegetables so they can be added to the wok quickly — stir-frying is done at high heat and moves fast.

In a small bowl combine light soy sauce (3 tbs), oyster sauce (2 tbs), Shaoxing wine (2 tbs), sesame oil (1 tsp), fish sauce (1 tsp), chicken/seafood stock (120 ml), granulated sugar (1 tsp), remaining white pepper (to taste), and salt (1/2 tsp). Stir to dissolve the sugar and salt.

In a separate small cup mix cornstarch (1 tsp) with cold water (1 tbs) until smooth to make the slurry. Set both sauce and slurry aside.

Heat a wok or large heavy frying pan over high heat until very hot (a drop of water should sizzle away). Add 2 tbs vegetable oil and swirl to coat.

Working quickly, add prawns in a single layer. Leave undisturbed for 30–45 seconds to get color, then toss and stir-fry until just turning opaque (about 1–1.5 minutes total). Remove prawns to a plate and keep warm.

Add another 1 tbs oil to the wok. Add scallops in a single layer, sear undisturbed for 30–45 seconds, then flip and cook another 30 seconds until just opaque in the center. Remove scallops and keep with prawns.

Add fish pieces to the hot wok with a light splash of Shaoxing wine (about 1 tbs) if desired. Sear gently for 45–60 seconds until just cooked through. Remove and keep with the other seafood. (This sequence prevents overcooking delicate items.)

Wipe the wok quickly with a paper towel if there are burnt bits, then return to high heat. Add 1 tbs oil. Add garlic and ginger and stir-fry for 10–15 seconds until fragrant but not browned.

Add the white parts of the spring onions, red capsicum, snow peas and baby corn. Stir-fry, tossing continuously, for about 1–1.5 minutes until vegetables are bright, slightly tender but still crisp.

Return all seafood to the wok and toss briefly to combine with vegetables for 20–30 seconds.

Give the prepared sauce a quick stir, pour it into the wok and bring to a fast simmer. Cook for about 30 seconds to incorporate flavors.

Stir the cornstarch slurry once and drizzle it into the wok while tossing the contents. The sauce should thicken and become glossy within 20–30 seconds. If sauce becomes too thick, add a tablespoon or two of stock or water to adjust consistency.

Taste and adjust seasoning: add up to 1/4 tsp more salt or a light splash of soy if needed.

Turn off heat. Add spring onion greens and a final drizzle of sesame oil (if desired), toss once to combine.

Transfer to a warmed serving platter, garnish with fresh coriander leaves if using, and serve immediately with steamed rice or noodles.

To prevent overcooking seafood, cook each type separately and combine at the end. Keep all mise en place ready before heating the wok, as stir-frying goes quickly.