HEAT 2 tablespoons of oil in a wok over high heat. Stir-fry prawns, calamari and scallops for 2 minutes. Remove and set aside.

HEAT remaining oil in wok and stir-fry capsicum, spring onions, garlic, brown sugar, paprika and cumin for 2 minutes. Stir in the peanut butter until smooth, then stir in the coconut cream.

RETURN the seafood to pan along with the lemon juice and stir until heated through. Serve immediately with rice and lime wedges.