1. Soak dried shiitake mushrooms in a bowl of hot water for 30 min.

2. Mix marinade ingredients in a bowl and add prawns/shrimp. Leave for 30 min.

3. Julienne the carrots into 2-inch matchsticks.

4. Rinse garlic shoots and slice into 2-inch lengths.

5. Chop cup mushrooms into thick slices.

6. Drain shiitake mushrooms. Remove stalks and slice into thick strips.

7. Heat 1 tbsp peanut oil in a wok on high flame till smoking.

8. Remove prawns from marinade and stir-fry for 3 min or until they curl up. Remove prawns and set aside.

9. Add remaining marinade to wok and reduce for a minute. Set reduced marinade aside.

10. Heat 2 tbsp peanut oil in wok on high flame till smoking.

11. Add ginger strips and garlic and fry briefly.

12. Add carrots and cup mushrooms, stir-fry for 2 min.

13. Add sliced shiitake mushrooms and reduced marinade and stir-fry for 1 min.

14. Add garlic shoots and cooked prawns and stir fry for 1 min.

15. Dish up, garnish with coriander and sliced red chilli and serve with jasmine rice.