Seafood and chive jumble

Insist on having this delicious dish served to you for breakfast in bed on your birthday – it’s a real treat!


  • 2 eggs
  • 1 tablespoon cornflour
  • Salt
  • 1 tablespoon vegetable oil
  • 4 scallops, off the shell
  • 125g peeled prawns
  • 1/4 teaspoon finely grated fresh ginger
  • 1 tablespoon chives, chopped
  • 1 1/2 tablespoons Chinese rice wine
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon oyster sauce
  • 1 spring onion, sliced diagonally


Mix the cornflour with water to a pouring consistency. Whisk the eggs together and add in the cornflour mixture. Season with salt.

Heat half the oil in a wok until it is just smoking, then quickly cook the scallops and prawns for about 30-45 seconds. Add in the ginger and chives and cook until soft. Set aside and wipe out the wok.

Add the remaining oil to the wok, again until it is just smoking. Stir in the egg mixture until it starts to set. Reduce the heat and cook for five minutes, then fold in the seafood. Transfer to serving bowls.

Wipe out the wok, heat up again. Add the wine and reduce. Stir in the soy and oyster sauce and cook for one minute. Pour over the egg mixture, sprinkle with the spring onions and serve.

Written by Andrea