Seafood Combination

Serves 4

- 250g (8oz) scallops - 250g (8oz) squid - 250g (8oz) green king prawns - 2 large fish fillets - 283g can bamboo shoots - 265g can water chestnuts - 8 shallots - 3 sticks celery

- 1 teaspoon corn flour - cup water - 1 chicken stock cube - 2 teaspoons dry sherry - 1 teaspoons sesame oil - 2 teaspoons soy sauce - 4 tablespoons oil

1. Clean scallops (see Scallop and Vegetable) Now clean and prepare squid (see Squid with Broccoli), shell and de-vein prawns, skin fish, cut into large pieces.
2. Slice celery diagonally; slice shallots diagonally; drain water chestnuts, cut in half; drain bamboo shoots, slice thinly.
3. Heat two tablespoons of the oil in pan or wok, add the prepared vegetables, saut two minutes, remove from pan.
4. Add remaining oil to pan, heat. Add scallops, squid, prawns and fish, saut two minutes. Mix corn flour with a little of the water until smooth, add remaining water, crumbled stock cube, sherry, sesame oil and soy sauce. Add sauce to wok, stir until boiling, add vegetables to wok, toss until heated through.

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