GARLIC PRAWNS WITH SCALLOPS AND BRANDY

Ingredients
200 g tiger prawns, shelled (with the tails left intact) and deveined
A pinch of salt
1 tsp corn flour
2 tbsps oil
1 clove garlic, peeled and minced
1 shallot, peeled and sliced finely
1 chilli, sliced finely
2 stalks spring onions, sliced finely
5 dried scallops soaked in hot water for 1 hour and sliced (reserve water used for soaking)

Seasoning
1 tbsp tomato sauce
1 tbsp light soy sauce
1 tsp Worcestershire sauce
2 tsps sugar
½ tsp salt
1 tbsp brandy
1 tbsp corn flour (mixed with 1 tbsp water)
1-2 drops sesame oil

Method
1. Season prawns with salt and coat with cornflour.
2. Heat 1 tbsp oil in a pan. Fry prawns for 1 to 2 mins. Set aside.
Using the prawn-flavoured oil and remaining 1 tbsp oil, fry garlic, shallot, chilli and spring onions till fragrant. Add scallops. Fry for 1 to 2 mins.
3. Add water used to soak scallops, sauces, sugar and salt. Bring to a boil. Simmer until reduced. Add brandy.
4. Return prawns to pan. Mix well. Stir in corn flour and water mixture and drizzle with sesame oil. Serve hot.