Combine fish and prawns with seasoning (A). Mix well then leave aside for 30 minutes. Heat oil and sesame oil in a wok, fry ginger for a while. Add marinated seafood ingredients and cook for 3-4 minutes.
Add celery, water chestnuts and carrot to mix and stir in sauce ingredients. Bring to a quick boil.
Splash in Shao Hsing wine if using and add a little more sesame oil to glaze the dish.
Transfer to a serving plate and serve immediately.