Ingredients

• l50g Can champignons. drained
• 1 carrol. sliced
• 250g green king prowns
• ½ cup  chicken stock
• I teaspoon  cornflour
• 250g scallops
• 250g squid
• ¼  teaspoon sugar
• ½  x 425g can young corn. drained
• 3 green shallots
• ½  cup oil
• ½  small lettuce, shredded
• 1 teaspoon sesame oil
• 2 teaspoons oyster sauce

Method

Shell and devein 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 and cornflour.

I Slice corn in half lengthways, cut shallots into 4cm lengths. Combine corn, champignons, carrot and stock In pan, bring I 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 I tablespoon. Heat. Combine oyster sauce, and sesame oil with 2 tablespoons of reserved stock. Add seafood, prepared vegetables and shallots, stir-fry until mixture boils and thickens. Turn seafood mixture onto lettuce; serve.