Prawn, macadamia and asparagus stir-fry

Table of Contents


250 g (9 oz) peeled uncooked prawn (shrimp) tails

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3/4 tsp bicarbonate of soda (baking soda)

1 beneficiant thumb-sized knob contemporary ginger, peeled

2–3 garlic cloves, peeled

2 tbsp oyster sauce

1 tbsp gentle soy sauce

1 tbsp shaoxing rice wine

1 tbsp sesame oil

1 tbsp cornflour (cornstarch)

½ cup (125 ml) water,  additional ½ cup (125 ml) water on standby

2 tbsp vegetable oil

2 bunches of asparagus, lower into 5 cm (2 inch) lengths

6 spring onions (scallions), white and inexperienced bits lower into 5 cm (2 inch) lengths, plus additional thinly sliced spring onion to serve

1 cup (150 g) roasted macadamias 

Steamed jasmine rice, to serve


Step 1. 

To “velvet” the prawns, slice the tails in half via the centre and therapeutic massage the bicarbonate of soda into the flesh. Depart to relaxation for quarter-hour.

Step 2.

Finely grate half the ginger and all of the garlic. Slice the opposite ginger half into tough chunks and reserve. 

Step 3.

In a bowl, whisk collectively the grated ginger, garlic, oyster sauce, soy sauce, rice wine, sesame oil, cornflour and ½ cup (125 ml) water till mixed. Put aside as your stir-fry sauce.

Step 4.

Rinse the prawns totally in a colander and pat dry with paper towel.

Step 5.

Warmth 1 tbsp of vegetable oil in a wok or giant frying pan till highly regarded. Add the prawn meat and stir-fry for 30–60 seconds, or till it simply modifications color, take away from wok and put aside. Wipe out the wok with paper towel and reheat the remaining oil.

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Step 6.

Boil a kettle. Pop the asparagus and spring onion right into a colander and into the sink, then pour boiled water over them. Drain effectively, then add to the recent wok and stir-fry for two minutes.

Step 7.

Re-whisk stir-fry sauce then pour into the recent wok and convey to the boil. Toss the prawns and nuts till sauce is silky and shiny. Splash in one other ½ cup (125 ml) water if liquid is absorbed too quick and style for seasoning.

Step 8.

Serve topped with additional spring onion, and with bowls of steamed jasmine rice.

Serves 4.