Method On high heat, add cooking oil to the wok. While waiting for oil to heat up, smash whole garlic and chillies together. Throw them into hot oil and cook until garlic is golden brown.Add all seafood and cook partially.Add roasted chilli paste, oyster sauce, white soy sauce and Sriracha sauce to the seafood and mix well.Dissolve the curry powder, sugar, black pepper in the fish sauce, milk and chicken stock in a separate container before pouring over the seafood.Keep stirring until the mixture thickens slightly before adding onion, spring onion and celery.Lower to medium heat. Add eggs at the last step. Stir gently until the eggs are broken up. The eggs should be cooked until soft, like a nice & fluffy scrambled eggs.Take off heat and serve immediately.