• 3 lemongrass stalks
• 1 cup salt-reduced chicken stock
• 1 tablespoon peanut oil
• 4 garlic cloves, chopped
• 1 tablespoon finely chopped fresh ginger
• 6 green onions, sliced diagonally
• 2 celery stalks, very thinly sliced
• 2 medium zucchini, coarsely grated
• 12 scallops with coral
• 16 medium green prawns, peeled and de-veined, tails intact
• 1 tablespoon salt-reduced soy sauce
• 2 teaspoons fish sauce
• 4 cups cooked rice, to serve

Cut off the bottom 10cm of the lemongrass stalks and remove layers until the tender centre is exposed. Pound with the blunt edge of a cook’s knife to tenderise, then slice thinly.

Combine in a small pan with the stock and bring to a boil. Simmer gently for 10 minutes to infuse flavours.

Heat a wok or heavy-based frying pan over moderately high heat. Add oil and swirl oil in pan. Add garlic, ginger, green onions, celery and zucchini. Stir-fry 1 minute.

Add scallops and prawns and stir-fry a further 1 minute.

Add reserved stock with lemongrass, and the soy and fish sauces. Simmer a few minutes and serve immediately with rice.

PREPARATION TIME: 20 minutes   COOKING TIME: 15 minutes