In Shanghai's neighbouring region of Jiangsu, river fish and river prawns, as well as poultry, are cooked in vinegar. In this recipe, I have chosen to use scallops, which are widely available in Shanghai, coupled with some roasted ham.

The result is a gorgeous smoky sweet dish that is so fragrant and cooks in less than a minute. This is a great dinner party dish that can be served together with a number of other dishes.

Don't underestimate it - as well as being really easy it is delicious with a capital D.

Serves 2

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Ingredients

175g/6oz raw scallops on the shell

2 tablespoons groundnut oil

1 tablespoon freshly grated root ginger

60g/2.5oz diced cooked roasted ham or diced unsmoked lardons

1 tablespoon Shaohsing rice wine or dry sherry

1 tablespoon Chinkiang black rice vinegar or balsamic vinegar

1/2 tablespoon light soy sauce

1 small handful of fresh coriander, leaves and stalks, finely chopped mixed exotic salad leaves, such as mizuna and red chard, to serve (optional)

Method

1. Remove the scallops from their shells, then remove and discard the hard muscle on the side. Leave the coral on, if you like, or remove it. Trim and rinse the scallops and pat dry.

2. Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger and stir-fry for a few seconds.

3. Add the scallops and ham or lardons and stir-fry for 30 seconds. Add the rice wine or sherry, the vinegar and soy sauce and cook for 1 minute to reduce the sauce. The scallops will turn opaque as they cook.

4. Once the scallops are cooked, add the coriander and mix well. Turn out into a serving dish and serve immediately with some mixed salad leaves, if you like.

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