Ingredients:

6
200 g
4
6
2 cups
150 g
1
1 stalk
200 g
12
1/4 cup

1 tsp
2 tsp
1 tsp
1 tbsp
1 1/2 cups

medium-sized green prawns
cod or other white fish

calamari tubes

scallops

vegetable oil

rice vermicelli

medium onion, sliced from top to base

celery, sliced diagonally

snow peas, trimmed

paper-thin slices ginger

tomato sauce

chicken stock powder

sugar

chili sauce

corn flour

water

Directions:

1. Peel the prawns and devein. Cut fish into bite-sized cubes, slice the calamari and halve the scallops.

2. Heat oil in wok. Fry the vermicelli in small batches until it expands and turns white. Remove quickly and spread on a serving platter.

3. Pour off all the oil, left 3 tbsp of the oil and stir-fry the vegetables for about 2 minutes. Remove or push to the side of the pan and stir-fry the seafood until cooked. Mix with the vegetables and spread evenly over the vermicelli.

4. Place tomato sauce, stock powder, sugar and chili sauce in pan. Mix well. Add cornflour blended with water, stirring over medium heat until the sauce mixture boils and thickens.

5. Pour sauce over the vermicelli and seafood and serve immediately.