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Prawn, asparagus & chilli stir fry
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1 tbsp vegetable oil
2 red chillies, finely chopped
2 cloves garlic, peeled and finely chopped
1 bunch salad onions, finely chopped
400g asparagus, stems finely sliced and tips halved
20 raw tiger prawns, deveined
2 tbsp dark soy sauce
1 tbsp rice vinegar
2 tbsp roasted peanuts, crushed
1. Heat a wok over a very high heat until smoking. Pour in the oil then add the chillies, garlic and salad onions, reserving a few slices of the green parts for garnish. Stir fry for 1 minute until softened then add the asparagus and fry for a further 2 minutes.
2. Add the prawns, fry for 1-2 minutes until pink the remove from the heat and stir in the soy sauce and vinegar.
3. Divide between serving bowls and top with the remaining salad onions and the crushed peanuts.