Assorted seafood stir-fry with asparagus in Xo chilli paste

Ingredients
Hammour fillet 60 gm
Squid, cut into 1 cm
rings 60 gm
Tiger prawns 80 gm
Baby asparagus 40 gm
XO Sauce 20 gm
Oyster sauce 20 gm
Light soy sauce 2 ml
Sesame oil 5 ml
Sugar 2 gm
White pepper 1 gm
Corn flour 20 gm
Sunflower oil 200 ml
Method
Season the seafood with white pepper, light soy, sugar and sesame oil.
Coat the seasoned seafood with corn flour.
Bring a small pan of oil to the boil and fry the seafood for 1-2 minutes.
Drain and set aside.
Heat the oil in a wok or large frying pan.
Stir in the seafood and add in the remaining seasoning, then stir-fry for 2-3 minutes until the seafood is heated through.
Add the baby asparagus.
Stir-fry for about one minute, and serve.

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