Description
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 170mg
