Sweet and Aromatic Seafood

Serves 4

175g raw tiger prawns, peeled but tails left on
8 scallops
200g salmon fillet, skinned and cut into bite-size pieces
1tsp lemon grass puree
1tsp ginger puree
2 garlic cloves, peeled and crushed
2tbsp Mizkan Yumai
1tsp honey
4tbsp groundnut oil
1 red onion, peeled and finely chopped
1 green pepper, deseeded and chopped
6 cherry tomatoes, halved

1. Put the prawns, scallops and salmon in a dish. Mix together the lemon grass, ginger, garlic, yumai and honey and pour over the seafood. Cover and leave in a cool place to marinate for 1 hour.
2. Heat 2tbsp of the oil in a wok, add the onion and stir-fry for 2 minutes. Add the green pepper and stir-fry for 2 minutes. Add the tomato halves and stir-fry for 1 minute. Remove the vegetables from the wok and set aside.
3. Add the remaining oil to the wok, drain the seafood from the marinade and fry for 2 minutes, stirring gently but taking care not to break up the pieces of salmon.
4. Return the vegetables to the wok and pour in any marinade left in the dish.
Heat through for 1 minute until everything is piping hot. Serve at once with noodles.