Shell and devein prawns, leaving tails intact.
Scrub mussels and remove beards.
Heat half the oil in wok.
Add fish in batches, stir fry until just tender, remove.
Add calamari to wok; stir fry until just tender, remove.
Add scallops to wok; stir fry until just tender, remove.
Add onion, garlic, curry powder and saffron powder to wok; stir fry until on ion is soft.
Add cream, coconut milk, blended corn flour and wine, stir until sauce boils and thickens.
Stir in all seafood and dill.
Cook until mussels open.

Stir Fry Mud Scallops

500gr mud scallops in shells

2 tbsp. vegetable oil

2 cloves garlic, crushed

2 tbsp. soy sauce

1 tbsp. sweet chilli sauce

Take one side of shell off mud scallops and wash any grit off.
Combine all ingredients in wok, cover with lid and cook until scallop meat is tender, stirring frequently to coat scallops with mixture.

Quick Prawn Curry with Coriander

500gr medium green prawns, shelled and deveined, leaving tails intact

1 tbsp. peanut oil

1 clove garlic, crushed

2 tsp. curry powder

4 green shallots, chopped

1 medium red pepper, sliced

3 sticks celery, sliced

¾ cup cream

1 tbsp. golden syrup

¼ tsp. sesame oil

1 tbsp. chopped fresh coriander

Heat oil in wok.
Add garlic and curry powder, stir until fragrant.
Add prawns, shallots, pepper and celery, stir-fry until prawns are just tender.
Add combined cream, golden syrup and oil, stir until hot.
Serve sprinkled with coriander.
Serves 4.

Sweet Chilli Noodles with Pipies and Mussels

1kg whole shell pipies

800gr small whole shell mussels, cleaned

375gr packet Hokien noodles

2 x 425gr cans crushed tomatoes

1/3 cup (80ml) mild sweet chilli sauce

¼ cup (60ml) oyster sauce

1 tbsp. corn flour

2 tbsp. lime juice

Soak pipies in cold water for 2 hours. Change water twice during soaking.
Add noodles to large pot boiling water, return to boil, drain well.
Heat undrained crushed tomatoes, sauces and noodles in wok.
Add pipies, mussels and blended corn flour and juice, stir until mixture boils and thickens.
Reduce heat, cover, cook few minutes or until pipies and mussels open.
Serves 4-6.

Chilli Calamari Stir-Fried Salad

4 medium calamari tubes

2 tbsp. olive oil

2 cloves garlic, crushed

½ tsp. sambal oelek

½ tsp. ground black pepper

1 tbsp. balsamic vinegar

2 tsp. white wine vinegar

1 tsp. sugar

Mixed salad leaves

Cut shallow diagonal slashes in criss-cross pattern on inside surface of calamari. Cut calamari into 6cm pieces.
Heat half the oil in wok.
Add combined calamari, garlic, sambal oelek and pepper in batches, stir-fry until calamari is tender.
Add remaining oil, combined vinegars and sugar and stir until hot.
Serve with mixed salad leaves.

Coconut Ginger Carrots and Prawns

800gr medium green prawns

3 cloves garlic, crushed

½ tsp. ground fenugreek

1 small onion, roughly chopped

2 tsp. fresh ginger, grated

½ ground turmeric

2 tsp. mild curry powder

8 cardamom seeds

1 tsp. cumin seeds

2 tbsp. vegetable oil

2 large carrots, coarsely grated

4 green shallots, sliced

400ml coconut milk

Shell and devein prawns, leaving tail intact.
Process garlic, fenugreek, onion, ginger, turmeric, curry powder, seeds and half the oil until smooth.
Heat remaining oil in wok, add garlic mixture, and stir until fragrant.
Add carrots, stir-fry 2 minutes, and remove.
Add combined prawns and shallots, in batches, stir-fry until prawns are just tender.
Add carrots and coconut milk, stir until hot.
Serves 2-4.