- Toss prawns in corn flour with a pinch of salt.
- Cook the rice cake in hot water until soft. Rinse in cold water.
- Heat wok with 2 tbsp vegetable oil. Stir-fry the rice cake for 2-3 mins. Set aside.
- Heat 1 tbsp oil in wok and stir-fry the onion, scallops, prawn, mushroom, red capsicum and spring onion with seasoning mix.
- Add in rice cake and stir well to serve.