Heat up a little oil in a pan and fry the tofu slices on both sides until golden, set aside
Separate the prawn heads from tails (keep a few whole for decoration if you like)
Fry the ginger, garlic and red onion in some oil until fragrant and onion starts to turn golden, then add in prawn heads to fry on low heat, until prawns and oil turn bright red
Add in 150-200 ml boiled water and simmer for 3-4 mins then take out prawn heads
Transfer what’s in the pan into a casserole dish as base, then arrange the mushroom, beans, tenderstem & baby corn, and tofu in the pot to form a middle layer, lid on to cook for 3-4 mins
Now add in the prawn tails, mussels, and scallops on top and add in all the seasoning (you can pre mix the seasoning in a bowl for ease), lid on to cook for a further 2-3 mins, add starch water to cook for a further 1 min
Add in the sliced mixed chili if you want it to be a bit spicy, and garnish with some chives
Serve in the pot piping hot onto the dinner table and enjoy!