Glynn Purnell's Crispy Scallop and Prawn Balls with a Sticky Aromatic Sauce

Ingredients

• 750g raw prawns
• 1 tbsp dashi stock
• 2 egg whites, half beaten
• 2/3 tbspz corn flour
• Pinch of salt
• 150g raw scallops
• 1 sliced red chilli
• 2 tsp chopped coriander
• 1 tsp Wing Yip Superior Dark Soy sauce
• 1 tbsp Sake
• 1 tbsp mirin
• 1 tbsp Mai Siam Thai Fish Sauce
• 1 tsp ginger powder
• 175g caster sugar
• 200ml Wing Yip Superior Light Soy Sauce
• 2 tbsp Wing Yip Shao Hsing Wine
• 50ml mirin
• 50g Mai Siam Thai Palm Sugar
• 50ml malt vinegar
• 50ml Mai Siam Thai Fish Sauce
• 1 clove garlic
• ½ stalk of lemon grass
• 30g peeled ginger
• 2 red chilli, split
• 70g Wing Yip Ginger and Spring Onion Stir-Fry Sauce