Marinade the prawns, squid and scallops with garlic granules, salt and pepper and sesame oil for 20 minutes.
Cook the sugar snap peas in boiling water for 2-3 minutes. Drain well and set aside.
Heat a large frying pan with oil over high heat. Stir-fry the garlic, shallots and ginger until aromatic, 2-3 minutes. Add the prawns, squid and scallops, cook until 80% done, about 2-3 minutes. Set aside.
Heat the same frying pan with oil over high heat. Stir-fry the onion and salt until soft, 3-4 minutes. Add the seafood, peas and chicken stock, stir well. Adjust the seasoning accordingly. Pour in enough cornflour slurry to make the sauce thick, then serve garnished with cashew nuts.