Stirfried Prawns with Asparagus and Ginger
- Total Time: 16 mins
- Yield: 4 servings
Description
If you can’t find yellow rock candy just use caster sugar and defrosted frozen prawns will work in place of fresh ones.
Ingredients
Units
- 1/4 cup (60 ml) peanut oil
- 1/2 tsp sesame oil
- 2 cloves garlic crushed
- 2 tsp grated ginger
- 6 sliced green onions
- 1 bunch asparagus chopped into large pieces
- 5 oz (150 g) sugar snap peas
- 2 1/4 lb (1 kg) medium green prawns shelled
- 1 lime quartered
Sauce
- 1/4 cup (60 ml) shao xing Chinese cooking wine
- 1/4 cup (60 ml) of chicken stock
- 1 tbsp (15 ml) light soy
- 1 tsp powdered yellow rock sugar
Instructions
- Combine the sauce ingredients and set aside
- Heat a large wok (or fry pan) and when hot add the oils garlic, ginger & green onions and toss for 1 minute
- Add the asparagus, sugar snap peas and toss till coated and warmed through
- Add the prawns stir frying till starting to colour
- 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 with the lime wedges.
- Prep Time: 10 mins
- Cook Time: 6 mins
- Category: Main
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 260
If You Liked This Recipe, You’ll Love These
- Warm Asparagus Salad with Bacon, Egg, and Hazelnuts
- Sheet Pan Steak and Asparagus
- Tofu Asparagus Jalfrezi
- Asparagus with Spanish Chorizo Sausage
Frequently Asked Questions
Can I use frozen prawns instead of fresh ones?
Yes, defrosted frozen prawns can be used in place of fresh prawns for this recipe.
What can I use if I don’t have yellow rock sugar?
If yellow rock sugar is unavailable, you can substitute it with caster sugar.
