Shrimp, tofu and pumpkin soup

Marinate the shrimp with salt, cornstarch, cooking wine and black pepper and refrigerate.

Heat the wok until smoking, add a big drizzle of oil and stir the shrimp over high heat a couple of minutes just until it changes colour, then refrigerate it.

Blanch the firm tofu a few minutes to remove the beany taste.

Cover the squash with a heatproof but not airtight lid and microwave on full power seven minutes until very tender.

Add half a cup of crushed ice to cool it and blend to a puree.

Over high heat add a drizzle of oil to the wok with the scallion stalks, ginger and garlic slices and stir 30 seconds until fragrant.

Pour in the puree and two cups of chicken stock or water, bring to a simmer, thicken with a little cornstarch water and season with salt.

Stir in the blanched tofu and the seared shrimp and simmer a couple of minutes.