Prawn and Asparagus Stir Fry in Rice Wine Sauce
If you love seafood, here is something you would like.
One of the most popular Chinese stir fry dishes, this dish does not require many ingredients.
Both prawns and asparagus taste really good in the sauce containing rice wine. Just make sure that
the prawns are fresh so that you will have a crunchy texture to the bite. And it tastes much better fresh.
- 300 gram prawns, shells removed but keep the tails
- 400 gram asparagus
- 3 cloves garlic, finely chopped
- 1 tablespoon rice wine
- 1 tablespoon flour
- 1 tablespoon light soya sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- A pinch of freshly ground black pepper
- A pinch of freshly ground white pepper
- Clean up the prawns thoroughly, drain to dry. Marinate with the rice wine， flour, and the ground pepper.
- Clean and half the asparagus, root ends and hard old outer skin trimmed away.
- Heat some frying oil in a wok, brown the garlic then stir in the asparagus and stir fry on high till cooked. Remove and place (or arrange as you wish) in a dish.
- Add a little more oil to the wok, reduce heat to medium. Add in the prawns and stir fry till they turn to red.
- Add the soya sauce, oyster sauce, fish sauce and about half a bowl of water. Stir fry for another 2 minutes till everything is well stirred through.
- Pour the prawns and sauce over the asparagus.
- Serve with hot boiled rice.
- Prawns tend to shrink when cooked, so pick larger size if you prefer to have bigger portion as a result.
- You can also add in the prawns without removing the asparagus beforehand, but prawns should be last in, as it cooks really easily.
- Some tapioca flour or corn flour can be mixed into the water before adding to the wok, should you like the gravy thicker.
- Some people prefer to add a little chopped ginger with the garlic, to reduce the fishy smell and taste.
- Season with a little sea salt at the end, to suit your taste if necessary.
| Adzuki Bean
| Festive Food
| Poultry |
| Stir Fry
| Vegetarian |