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
Scale
- 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)
- 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
- Prep Time: 10 mins
- Cook Time: 6 mins
- Category: Main
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 260