Ingredients : Serves 4-6

2 tablespoons

5 cloves

2.5 cm

500 g

500 g

4 tablespoons

1 tablespoon

1

2

2

2 sprigs

 

corn oil

Garlic, crushed and very finely chopped

Fresh root ginger, very finely chopped

Shrimps shelled and deveined

Halaan (Manila Clams)

fish sauce

Brown sugar

siling labuyo

cans Dona Elena diced tomatoes

Spring onions, thinly sliced

Chopped coriander leaves,(Wansoy) for garnishing

Method :

• Heat the oil in a wok. Stir fry the garlic and ginger for 30 seconds.

• Add the lobster and scallops. Fry carefully for 2 minutes, until the scallops have just cooked.

• Remove the shellfish to a plate.

• Add the fish sauce, sugar and chili, bring to the boil and cook, stirring for 2 minutes.

• Add the tomatoes and spring onions, reduce the heat and simmer for 2 minutes, then return the shellfish to the wok.

• Heat through, then serve on a warmed platter, sprinkled with the coriander leaves.