For the seafood
For the vegetables
Put the cod, prawns and crab sticks in a mixing bowl.
In a separate bowl, mix together the lemon juice, ground coriander, chilli powder, salt and cumin. Pour this over the seafood, and mix together thoroughly using your hands.
Sprinkle on the cornflour, and mix again until the seafood is well coated. Set aside in the refrigerator for about 1 hour to allow the flavours to develop.
To make the vegetable mixture, heat half of the oil in a preheated wok. Add the onions and stir-fry until lightly browned.
Add the cauliflower, beans, sweetcorn, ginger, chilli powder, salt and chillies. Stir-fry for 7–10 minutes over a medium heat.
Spoon the fried vegetables around the edge of a shallow dish, leaving a space in the middle for the seafood.
Wash the pan, then heat the remaining oil to fry the seafood pieces. Fry in two or three batches until the pieces are golden brown. Remove with a slotted spoon and drain on kitchen paper.
Arrange the seafood in the middle of the dish of vegetables, and serve immediately