Ingredients: 

• 300g tiger prawns, shelled 
• 300g fresh scallops
• 300g fish fillet
• 1/2 a papaya, skinned, seeded, cubed
• 10 grapes, halved
• 1 clove garlic, chopped finely
• 2 slices ginger, shredded finely
• 2 tsp hoisin sauce
• 1 tsp oyster sauce
• 1 tsp soy sauce
• paper

Method:

Blanch the papayas till soft. Leave aside. Heat 2 tablespoons of oil in a wok and fry the garlic and ginger till fragrant. Add the prawns and fish. when they're cooked add the scallops, papayas and grapes. Add the seasoning and some water (or chicken stock. See previous recipe)
to moisten the dish (you may wish to thicken the sauce with a little cornstarch). Stir-fry quickly and remove from heat once the scallops are cooked.