1.Shell and devein prawns, leaving tails intact.
2.Heat half of the oil in wok; stir-fry prawns and scallops, in batches, until cooked as desired. Drain on absorbent paper.
3.Heat remaining oil in wok; stir-fry garlic and ginger until fragrant. Add beans and gai lan; stir-fry until gai lan is wilted. Return prawns and scallops to wok with chilli jam; stir-fry 2 minutes.
4.Stir in sprouts and basil off the heat; serve with steamed jasmine rice, if you like.
Gai lan is also known as Chinese broccoli. Thai chilli jam is available from speciality stores and selected supermarkets.Note