Ingredients (3-4 adults)
1. 8 dried scallops
2. 1 medium daikon sliced thinly.
3. 1 medium carrot sliced thinly
4. 10 scallops
5. 12 large prawns, de-shell and devein
6. 4-5 stalks of spring onions (both the white and green parts)
7. 3 slices of ginger
8. 1 large shallot, roughly chopped
9. 2 cups of Jasmine rice
10. 1000ml of chicken stock (unsalted)
11. Spring onion, finely sliced (use only the green parts as this will be used for garnish)
12. Coriander for garnish

Instructions
1. Cook the rice (I used a 1:1 ratio so 2 cups of rice with 2 cups of water. Ensure to rinse the rice with water at least 3-4 times or until water is clear. This removes the starch and ensures the rice will not be soggy).
2. Soak to dehydrate the dried scallops in water for 1 hour. After the hour mark, shred the scallops with your hands.
3. Heat up a crock pot or a large pot, add neutral oil and stir fry the prawn heads and shells over medium-high heat.
4. At the same time, use a masher or spatula and press down on the prawn heads to release the flavourful “juices”.
5. Once everything is smelling great, add the spring onions, ginger and shallots and stir fry for about 1-2 minutes.
6. Add in the chicken stock, reduce the heat to low and bring to a boil (roughly about 15 minutes).
7. At this point, pat dry both the scallops and prawns and season with salt and black pepper.
8. Heat up a pan and add olive oil. Once the oil is hot, begin to sear your scallops and prawns separately. Do not overcrowd the pan as we don't want to steam them. The objective is to get a good sear on one side (brown it). Once the bottom is seared (browned or golden) turn off the heat and set the scallops and prawns aside. Tip: if your pan is small, sear the scallops and prawns in batches.
9. By this time, the 15 minutes would've been up. Use a slotted spoon to remove the prawn heads, shells, spring onions, ginger and shallots from the pot and transfer into a sieve. Use the masher or spatula and press down on them to extract any juices or liquid into a bowl. Transfer the liquid back into the pot.
10. Add the daikon and carrots. Also add in the dehydrated scallops and the water it sat in, back into the pot and bring to a simmer (roughly about 10 minutes) or until the daikon and carrots have softened but not mushy.
11. Add the cooked rice in and ensure that the rice is covered in the stock.
12. Turn the heat to low and add in the scallops and prawns and bring to a boil.
13. Once boiled, add in the spring onions and coriander, give it a stir to combine, taste and determine whether you need to add salt, kill the heat and serve! Note: I recommend only searing the scallops and prawns on one side (the side you season with salt) as we are finishing them off in the liquid. Thus, they will be nicely cooked. I used Chu Collagen Prawn stock to enhance the flavour of the prawns but any chicken stock wiĺl also work as the recipe calls for extracting the juices of the prawns whilst stir frying.

Cocktail
Bloody Mary
1. 2 ounces vodka
2. 200ml of tomato juice
3. 2 dashes of Worcestershire sauce
4. 1-2 dashes of tobasco (depending on how much “kick” you'd like)
5. 2-3 tablespoons of the stock from the pan fan
6. Cubed ice

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