Ø 150 gms can champignons, drained
Ø 1 carrots, sliced
Ø 250 g green king prawns
Ø ½ cup chicken stock
Ø 1 tsp corn flour
Ø 250 g scallops
Ø 250 g squid
Ø ¼ tsp sugar
Ø ½ × 425 g can young corn, drained
Ø 3 green shallots
Ø ½ cup oil
Ø ½ small lettuce, shredded
Ø 1 tsp sesame oil
Ø 2 tsp oyster sauce
Shell and de-vein prawns; clean squid. Cut squid in half, spread out flat with the inside facing up, mark in a diamond pattern with a sharp knife; cut squid into diagonal pieces. Combine prawns, scallops and squid with sugar corn flour. Slice corn in half lengthways, cut shallots into 4 cm lengths. Combine corn, champignons, carrot and stock in pan, bring to boil, boil 2 minutes. Drain vegetables, reserve stock.
Heat oil in wok, add seafood, stir-fry until just tender; drain oil from wok except for 1 tblsp. Heat Combine oyster sauce, and sesame oil with 2 tblsp of reserved stock. Add seafood, prepared vegetables and shallots, stir-fry until mixture boils and thickens. Turns seafood mixture onto lettuce; serve.
