King prawns and asparagus

    (95)
    30 min

    If you don't love asparagus, this will bring you into the fold. It's fantastic served with rice.


    86 people made this

    Ingredients
    Serves: 6 

    • 500ml water
    • 2 bunches asparagus, trimmed and cut into 2.5cm pieces
    • 2 tablespoons vegetable oil
    • 24 fresh king prawns, peeled, deveined and halved lengthways
    • 2 teaspoons chopped fresh root ginger
    • 3 tablespoons soy sauce
    • 2 teaspoons sugar
    • 1 teaspoon dry sherry
    • salt to taste

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a medium saucepan, bring two cups of water to the boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
    2. Heat the oil in a frying pan over medium-high heat. Saute the prawns until the colour changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.

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    Reviews & ratings
    Average global rating:
    (95)

    Reviews in English (72)

    davey
    by
    2

    a perfect recipe, the wife and i loved it and didnt need to change a thing!  -  23 May 2010

    by
    85

    Amy, great one! I also would like to pass on my changes to this recipe. The best recipe and steps stay intack. * Replaced veg oil with olive oil * Used 1 tsp of grated ginger root * Replaced sherry with 1 1/2 cups dry white wine * Added 5 small shallots (chopped) * Added 4 garlic cloves (chopped) * Added 1 tsp red crushed pepper * Added 1/4 tsp cayanne * Added 1 tsp course blk pepper * Added 2 dried chili peppers 1. Cook aspargus as stated 2. heated oil as stated. add red crushed pepper, dried chili peppers, shallots, garlic, and cayanne. saute still garlic softens, 2 min. till garlic is soft. 3. Stir in soy sauce, ginger and sugar. Add wine, bring to simmer, add shrimp and saute as stated. 4. Stir in asparagus as stated and salt to taste. 5. I served this over 2 lbs of penne pasta. This a pasta lovers dish as there isn't alot sauce but enough to coat the pasta. so if you like tons of sauce this won't be for you.  -  11 Oct 2005  (Review from Allrecipes US | Canada)

    by
    48

    WOWWIE! I've made this twice in the last two days and I'm still not sick of it! I made this into a main course meal by adding linguine noodles. What I did was boil the noodles and spears together, then I threw in all the ingredients in a skillet (minus the water since it dilutes the flavor). I also doubled the garlic, used low sodium soysauce and added red pepper flakes for a kick. Let it simmer for about 5-10 mins and you got yourself an asian inspired meal!  -  11 Oct 2003  (Review from Allrecipes US | Canada)

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