This prawn, macadamia and asparagus stir-fry is a vibrant and flavour-packed dish that combines tender seafood, crisp green vegetables and crunchy roasted macadamias in a silky savoury sauce. Inspired by classic Asian stir-fry techniques, this recipe comes together quickly while delivering impressive restaurant-style results at home. The velveting method keeps the prawns juicy and succulent, while the glossy sauce perfectly coats every bite. Whether served as a quick family dinner or a special weekend meal, this stir-fry is both comforting and elegant.
Why You’ll Love This Recipe
Ready in under 40 minutes for a quick and satisfying dinner
Features juicy velveted prawns with a tender texture
Packed with fresh asparagus and spring onions
Balanced with crunchy roasted macadamias for extra flavour
Easy to customise with seasonal vegetables or proteins
Delicious with steamed jasmine rice
Perfect for weeknight meals or entertaining guests
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
250 g peeled raw prawns, tails attached
¾ teaspoon bicarbonate of soda
1 large thumb-sized piece fresh ginger, peeled
3 garlic cloves, peeled
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon shaoxing rice wine
1 tablespoon sesame oil
1 tablespoon cornflour
125 ml water, plus an additional 125 ml if needed
2 tablespoons neutral oil such as grapeseed or rice bran oil
2 bunches asparagus, trimmed and cut into 5 cm lengths
6 spring onions, sliced into 5 cm pieces
150 g roasted macadamias
Extra thinly sliced spring onion for garnish
Steamed jasmine rice for serving
Directions
Slice the prawns in half lengthways and place them in a bowl. Sprinkle over the bicarbonate of soda and gently massage it into the prawns. Leave them to rest for 15 minutes.
Finely grate half of the ginger along with all the garlic cloves. Cut the remaining ginger into rough chunks and set aside.
In a medium bowl, whisk together the grated ginger, garlic, oyster sauce, soy sauce, shaoxing rice wine, sesame oil, cornflour and 125 ml water until smooth. Set aside as the stir-fry sauce.
Rinse the prawns thoroughly under cold water to remove the bicarbonate of soda. Pat dry with paper towels.
Heat 1 tablespoon of neutral oil in a wok or large frying pan over high heat. Add the prawns and stir-fry for about 30 to 60 seconds until they just begin turning pink. Remove from the wok and set aside.
Carefully wipe the wok clean using paper towels. Add the remaining tablespoon of oil and heat again.
Place the asparagus and spring onions into a colander. Pour freshly boiled water over them to lightly blanch the vegetables. Drain thoroughly.
Add the vegetables to the hot wok and stir-fry for 2 minutes until slightly tender while still crisp.
Stir the sauce mixture again to recombine the ingredients, then pour it into the wok. Bring the sauce to a gentle boil while stirring continuously.
Return the prawns to the wok along with the roasted macadamias and ginger chunks. Toss everything together until the sauce becomes glossy and silky. If the sauce thickens too quickly, add the additional 125 ml water gradually.
Taste and adjust the seasoning if needed. Serve immediately over steamed jasmine rice and garnish with extra spring onion.
Servings and timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Variations
Replace asparagus with broccolini, broccoli florets or snow peas.
Swap prawns for scallops, squid or firm white fish.
Use roasted cashews instead of macadamias for a more budget-friendly option.
Add sliced red chilli for extra spice and colour.
Make it vegetarian by replacing prawns with extra-firm tofu and using mushroom sauce instead of oyster sauce.
Include mushrooms, baby corn or snap peas for additional vegetables.
Storage/Reheating
Store leftover stir-fry in an airtight container in the refrigerator for up to 2 days. Seafood is best enjoyed fresh, so avoid extended storage.
To reheat, place the stir-fry in a frying pan over medium heat with a splash of water to loosen the sauce. Stir gently until heated through. You can also microwave individual portions in short intervals, stirring occasionally for even heating.
Freshly steamed rice is recommended when serving leftovers to maintain the best texture and flavour.
FAQs
Can I use frozen prawns for this recipe?
Yes, frozen prawns work perfectly. Make sure they are fully thawed and dried before cooking.
What does velveting prawns do?
Velveting helps keep the prawns tender, juicy and bouncy during stir-frying.
Can I prepare the sauce ahead of time?
Yes, the sauce can be mixed several hours in advance and stored in the refrigerator.
What can I use instead of shaoxing rice wine?
Dry cooking sherry or a mild vegetable stock can be used as a substitute.
Are macadamias necessary?
No, cashews or water chestnuts are excellent alternatives.
Can I make this recipe spicy?
Yes, simply add sliced chilli or chilli flakes to the wok while cooking.
What rice works best with this dish?
Jasmine rice pairs beautifully because of its fragrant aroma and soft texture.
How do I avoid overcooking the prawns?
Cook them only until they begin turning pink, which usually takes less than one minute.
Can I use tofu instead of prawns?
Yes, extra-firm tofu works very well and absorbs the sauce beautifully.
Is this recipe gluten-free?
It can be made gluten-free by using gluten-free soy sauce and gluten-free oyster sauce.
Conclusion
This prawn, macadamia and asparagus stir-fry is the perfect example of a fast yet elegant homemade meal. With tender prawns, crisp vegetables, crunchy nuts and a silky savoury sauce, every bite is packed with flavour and texture. The recipe is versatile enough to adapt throughout the year, making it a reliable favourite for both quick weeknight dinners and special occasions. Once you try it, this stir-fry is sure to become part of your regular meal rotation.
This prawn, macadamia and asparagus stir-fry is a quick and elegant seafood dinner packed with juicy velveted prawns, crisp asparagus, roasted macadamias, and a glossy savoury sauce. Inspired by classic Asian stir-fry techniques, this dish delivers restaurant-quality flavour in under 40 minutes.
Ingredients
250 g peeled raw prawns, tails attached
3/4 teaspoon bicarbonate of soda
1 large thumb-sized piece fresh ginger, peeled
3 garlic cloves, peeled
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon shaoxing rice wine
1 tablespoon sesame oil
1 tablespoon cornflour
125 ml water, plus an additional 125 ml if needed
2 tablespoons neutral oil such as grapeseed or rice bran oil
2 bunches asparagus, trimmed and cut into 5 cm lengths
6 spring onions, sliced into 5 cm pieces
150 g roasted macadamias
Extra thinly sliced spring onion for garnish
Steamed jasmine rice for serving
Instructions
Slice the prawns in half lengthways and place them in a bowl. Sprinkle with bicarbonate of soda and gently massage it into the prawns. Let rest for 15 minutes.
Finely grate half of the ginger along with all the garlic cloves. Cut the remaining ginger into rough chunks and set aside.
In a bowl, whisk together the grated ginger, garlic, oyster sauce, soy sauce, shaoxing rice wine, sesame oil, cornflour, and 125 ml water until smooth.
Rinse the prawns thoroughly under cold water and pat dry with paper towels.
Heat 1 tablespoon of neutral oil in a wok or large frying pan over high heat. Add the prawns and stir-fry for 30 to 60 seconds until they begin turning pink. Remove and set aside.
Wipe the wok clean and add the remaining oil.
Place the asparagus and spring onions in a colander and pour freshly boiled water over them to lightly blanch. Drain well.
Add the vegetables to the wok and stir-fry for 2 minutes until slightly tender but still crisp.
Stir the sauce mixture again and pour it into the wok. Bring to a gentle boil while stirring continuously.
Return the prawns to the wok along with the roasted macadamias and ginger chunks. Toss until the sauce becomes glossy and coats everything evenly. Add additional water if the sauce thickens too much.
Taste and adjust seasoning if needed.
Serve immediately over steamed jasmine rice and garnish with extra sliced spring onion.
Notes
Velveting the prawns with bicarbonate of soda keeps them tender and juicy.
Do not overcook the prawns or they may become rubbery.
Macadamias add a buttery crunch but cashews also work well.
Use freshly grated ginger for the best flavour.
This dish tastes best served immediately while the vegetables remain crisp.
For a gluten-free version, use gluten-free soy sauce and oyster sauce.
