Instructions: Dry the scallops with kitchen paper and set aside.

Chop the white part of the spring onion in a food processor and then add the prawns and half the sherry and half the soy sauce.

Add 2 teaspoons cornflour.

Cover the top of each scallop generously with the prawn mixture and roll in cornflour.

Heat the oil and fry the scallops until the surface is lightly golden and then remove to a serving plate.

Pour off the oil and wipe out the pan.

Return 2 tablespoons of the oil to the pan and stir fry the snow peas briefly with the chopped spring onion greens and ginger.

Add water mixed with chicken stock powder 2 teaspoons cornflour and the remaining sherry soy sauce.

Stir until thickened.

Pour the snow peas and sauce over the scallops and serve at once.

Hint. A more economical dish can be made either by using fish instead of prawns for the stuffing or by using half the number of scallops and cutting them in halves horizontally. Never overcook stir fried dishes. Vegetables should retain their crispness.

Serves 4

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