Posted in cooking

Week 23: Nutty Prawn and asparagus stir-fry

Its always a big moment when Mr Gem announces that he has just eaten one of his favourite new dishes. This dish created one of those moments…it was epic.

Regular readers will know I’m a big fan of Asian cooking. Most of the time its easy, quick and so tasty and mostly healthy. So those are my reasons for liking them – and what follows is the reason Mr Gem declared this one of his favourites!

Nutty Prawn and Asparagus Stir Fry

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This recipe is from Ching’s Fast Food – but the recipe does not appear to be online so here it is:

200g asparagus, 1tbsp groundnut oil, 2 cloves garlic, 2.5 cm fresh ginger (or 2 tsp ginger paste) 150g cooked and shelled prawns, 1 tbsp shaosing rice wine (or dry sherry), 1 tbsp light soy sauce, 1 tsp rice vinegar, handful of roasted salted cashews, 1 tsp cornflour, 1 tbsp water.

Bring a saucepan of water to the boil and blanch the asparagus for a couple of minutes then drain and plunge into cold water. Put aside. Heat a wok over a high heat until it starts to smoke then add the oil. Add the ginger and stir-fry for a few seconds and add the asparagus and any other vegetables you might like. Stir-fry for 2 minutes then add the prawns.

Add the reice wine (or sherry), soy vinegar and cashew nuts. Mix the cornflour and water to a paste and then stir into the sauce, leave over the heat until the sauce thickens.

Serve over some sticky white rice.

The flavours are so authentic and delicious – I would definitely cook this again – I don’t think I’ll be able not to. So simple and tasty. Anyone could cook this dish.

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Author:

Mum, wife, marketing bod. Wine, fizz, gin, chocolate and book lover. Secret eater and snack hider. Home cook and amateur blogger. Embracing the new challenge of cooking new and tasty dishes whilst getting a boisterous baby boy bathed and bedded and keeping a hangry tired husband distracted til tea time!

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