Stir-fried prawns and asparagus
- Ready In: 15 minutes
- Prep Time: 10 minutes
- Cooking Time: 5 minutes
- Serves: 2
Love prawns? Love asparagus? You'll love this great dish where they are combined with a hint of Asian flavour thanks to the ginger, soy sauce, peanuts and coriander.
Ingredients
- 250 g/8 oz medium green prawns
- 2 bunches (500 g/1 lb) fresh asparagus
- 1 tablespoon peanut oil
- 1 tablespoon grated fresh ginger
- 1-2 cloves garlic, crushed
- 1 white onion, finely sliced
- 1 cup snow peas, trimmed
- 1-2 tablespoons lower-salt soy sauce
- TO SERVE:
- 2-3 tablespoons roasted peanuts
- 1/2 bunch coriander, leaves plucked
- cooked quinoa or brown rice (allow 1 cup cooked)
Nutrition per serve
807 Kilojoules (192 Calories), 10 g fat (including 1 g saturated fat), 10 g carbohydrate (including 8 g sugars), 3 g fibre and 775 mg sodium. Read our nutrition rating system.
Directions
1. Peel and de-vein prawns, leaving tails on.
2. Trim asparagus stems, discard old ends and cut into 8cm/3in lengths. Blanche in a pot of boiling water for 30 seconds or microwave on high for for 30 seconds. Drain and refresh under cold water.
3. Heat oil in a wok or deep pan, add garlic, ginger and onion and stir-fry on high for 1 minute. Add asparagus and snow peas; stir-fry for 1-2 minutes. Add prawns, continue stir-frying over high heat for a further minutes or until prawns just turn pink and snow peas are tender-crisp.
4. Stir in soy sauce. Cover and remove from heat - this allows the ingredients to cook in the liquid. Serve over cooked quinoa and top with roasted peanuts and coriander leaves.
Variations
- No asparagus? Substitute 500 g/1 lb fresh broccoli, trimmed and cut into florets. Stir-fry broccoli first for 2 minutes, then cover and simmer for 1 minute or until tender crisp. Add prawns and sauce; stir-fry until prawns turn pink.
