How to make it

  • Combine seafood with cornflour and wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
  • Place oil, garlic, and pesto in a cold wok and then turn heat to low.
  • Cook for about 1½ minutes or until aroma is coming out and hitting you.
  • Turn heat up to high and stir-fry half the seafood for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining seafood and stir-fry for 3 minutes. Return all seafood to wok, along with ginger and stir-fry for 30 seconds.
  • Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds.
  • Serve immediately, with rice noodles.

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