Ingredients:

• 500g squid
• 50g fish fillet
• 50g shelled prawns
• 50g fresh scallops
• 30g snow beans
• 20g carrot
• 1 stalk spring onion
• 3 slices ginger
• 150ml water
• Some cornstarch
• 1 tbsp oil

Seasonings:

• ½ tbsp Woh Hup Concentrated Stock Vegetarian Mushroom
• ½ tbsp Woh Hup Concentrated Stock Chicken Flavour

Preparation:

1. Rinse and lightly score squid in a criss-cross pattern. Rinse fish fillet and thinly slice. De-vein prawns and rinse. Rinse scallops and set aside.
2. Remove string of snow beans and rinse. Rinse carrot, remove skin and cut into small pieces. Cut spring onion into sections for later use.
3. Heat oil in a wok, stir-fry spring onion and ginger till fragrant. Add the remaining ingredients and fry till cooked.
4. Pour mushroom stock, chicken stock and water in wok, cook till boiled. Add cornstarch water to thicken.
5. Serve seafood chowder with rice, or pour over the noodles or rice.