1. 把明蝦去殼，留尾，從背部切開，去除腸泥，洗淨，抹乾水分。 2. 將蝦用熱油略炸一會(拉油)，撈起備用。
3 把帶子，紅蘿蔔和西蘭花放入沸水中，並加入少許鹽巴和食油一起汆燙一下(飛水)，撈起，瀝水備用。 4. 鑊裡燒熱1大匙油，爆香蒜茸，加入蝦球、帶子及其餘材料、清水和調味料一起以大火快速兜炒片刻。
5 用少許粟粉水勾芡，最後撒上紹興酒略炒香濃，即可上桌。
1. Remove the shell of the prawns, but leave the tail intact. Split prawns in half from the back about halfway along, devein, rinse and pat-dry. 2. Parboil the prawns in the hot oil until golden in colour, remove and keep aside.
3. Blanch scallops, carrot and broccoli in the boiling water with a pinch of salt and some cooking oil. Dish out, drain well and leave aside. 4. Heat up 1 tbsp oil in the hot wok, sautŽ chopped garlic until fragrant. Add in prawns, scallops and the remaining ingredients. Add water and seasoning, stirring constantly over high heat until well combined. 5. Thicken the sauce with cornstarch solutions. Lastly, splash in "Shaoxing" wine, stir well until aromatic. Dish up, serve at once.
