Stir Fried Seafood

Ingredients:

800gm Japanese pumpkin peeled and cut into 2cm pieces
1 diced onion
2 chopped red chillies
2 cups whole peeled prawns
1 cup scallops
2 cups green beans blanched
3 spring onions sliced
2 cloves garlic chopped
1 teaspn fish sauce
2 tablespn light soy sauce
1 cup low-fat coconut milk
Juice from 1 lime
1 tablespn chopped coriander

To Cook:

Roast the pumpkin in a 190c oven until golden.
Stir-fry onion, garlic and chilli in a wok with a little stock or water for 15 seconds.
Add seafood and beans. Stir-fry until just cooked.
Add coconut milk, fish sauce, soy, lime juice, pumpkin and spring onion.
Warm through and fold in coriander.
Serve with steamed jasmine rice.