Glynn Purnell served up a tasty crispy scallop and prawn balls with aromatic sauce dish on Sunday Brunch.

The ingredients are: Vegetable oil, for deep-frying, 750g raw peeled prawns, 2 egg whites, lightly beaten, 2/3 tbsp cornflour, 150g shelled and cleaned scallops, 1 red chilli, sliced, 2 tsp chopped coriander, 1 tsp dark soy sauce, 1 tbsp sake, 1 tbsp mirin, 1 tbsp fish sauce, 1 tbsp ground ginger, plus extra to season and Salt.

For the sticky aromatic sauce: 175g caster sugar, 200ml dark soy sauce, 1 tbsp shaoxing rice wine, 50ml mirin, 50ml malt vinegar, 50g palm sugar, 50ml fish sauce, 1 garlic clove, 1?2 lemongrass stalk, 30g peeled fresh ginger and 2 red chillies, split lengthways.