Stirfried Prawns with Asparagus and Ginger
Recipe Type: Main
Prep Time: 
Cook Time: 
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If you can’t find yellow rock candy just use caster sugar and defrosted frozen prawns will work in place of fresh ones.
  • ¼ cup peanut oil
  • ½ teaspoon sesame oil
  • 2 cloves garlic crushed
  • 2 teaspoons grated ginger
  • 6 sliced green onions
  • 1 bunch asparagus chopped into large pieces
  • 150 gm (5.3 oz)
  • 1 kg medium green prawns shelled
  • 1 lime quartered
  • ¼ cup shao xing Chinese cooking wine
  • ¼ cup of chicken stock
  • 1 tablespoon light soy
  • 1 teaspoon powdered yellow rock sugar
  1. Combine the sauce ingredients and set aside
  2. Heat a large wok (or fry pan) and when hot add the oils garlic, ginger & green onions and toss for 1 minute.
  3. Add the asparagus, sugar snap peas and toss till coated and warmed through.
  4. Add the prawns stir frying till starting to colour
  5. Add the sauce and cook till the prawns are pink. Scoop the ingredients out leaving the sauce behind. Reduce this a little before pouring over the dish and serving
Recipe by Honest Cooking at