Stir-fried prawns with baby corn, shiitake and asparagus

Stir-fried prawns with baby corn, shiitake and asparagus

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
24 raw tiger prawns
100g baby corn
100g shiitake mushrooms
300g asparagus
3 cm piece fresh root ginger
3 garlic cloves
3 tablespoons vegetable oil
1 tablespoon sesame oil
4 tablespoons shaoxing rice wine or dry sherry
2 tablespoons chinese black vinegar or malt vinegar
2 tablespoons light soy sauce
2 tablespoons oyster sauce
4 tablespoons caster sugar

Method

  1. Peel, clean and butterfly the prawns, leaving the tail tip intact; set aside.
  2. Cut the baby corn in half lengthways and wipe and slice the mushrooms. Snap off the woody ends of the asparagus spears and peel the lower half of the spears if they are thick, then cut each spear into 4 pieces on the diagonal, keeping the tip intact. Peel and grate the ginger and peel and finely slice the garlic.
  3. Heat 2 tablespoons of the vegetable oil in a wok until very hot; it will seem to shimmer a little. Add half the prawns and stir-fry for 30 seconds. Remove to a plate with a slotted spoon, then heat the oil again and repeat with the remaining prawns.
  4. Discard the wok oil and add the remaining 1 tablespoon vegetable oil with the sesame oil. When the oil is hot, add the corn, mushrooms and asparagus and stir-fry for 30 seconds, then add the ginger and garlic and stir-fry for a further 30 seconds.
  5. Return the prawns to the wok and add the rice wine, vinegar, soy sauce, oyster sauce and sugar. Stir well to combine, then add a splash of water, so that the sauce lightly coats the prawns and vegetables. Continue to cook for a further minute, or until the prawns are just cooked through. Serve with rice or noodles.

Variations

  • This basic method can be adapted to a wide variety of stir-fries. Meat or fish can replace the prawns (just add it back to the wok before the vegetables if, like chicken, it needs longer to cook). Flavours such as chopped chilli, coriander and Chinese five-spice powder can be added to the basic sauce, or you can add 1 tablespoon hoisin sauce or chilli bean sauce along with the soy and vinegar.
Tags:
Leiths School of food and wine
cookery course
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