Instructions: To make the clarification place the chicken, leek and chilli in a blender and blitz. Then add the egg whites, blitz again and refrigerate.

To clarify the stock add the clarification and stir until thoroughly mixed. Stir occasionally until the stock reaches blood heat, then leave to cook.

Blanch the prawns in some chicken stock, leave to cool, then peel.

Dice some scallops, and prawns and mix with chilli and ginger. Fold into a wonton sealing with the beaten egg.

When the clarification has cooked strain the stock through a muslin cloth and add the coriander.

Sear the scallops in the chilli oil, then saute the mushrooms in the same pan. Poach the wonton in the same stock as the prawns then drain. Place the fish and garnish in the bowl, half cover with the stock and drizzle with chilli oil.

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