Main Meals

Prawn, macadamia and asparagus stir-fry

21 December, 2022 . 0

With the goodness of veggies, this easy-to-cook aromatic stir-fry by Alice Zaslavsky is packed with nutrients and umami – making it a nutritious and tasty summer meal.

Ingredients

250 g (9 oz) peeled raw prawn (shrimp) tails

3/4 tsp bicarbonate of soda (baking soda)

1 generous thumb-sized knob fresh ginger, peeled

2–3 garlic cloves, peeled

2 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp shaoxing rice wine

1 tbsp sesame oil

1 tbsp cornflour (cornstarch)

½ cup (125 ml) water, extra ½ cup (125 ml) water on standby

2 tbsp vegetable oil

2 bunches of asparagus, cut into 5 cm (2 inch) lengths

6 spring onions (scallions), white and green bits cut into 5 cm (2 inch) lengths, plus extra thinly sliced spring onion to serve

1 cup (150 g) roasted macadamias

Steamed jasmine rice, to serve

Method

Step 1.

To “velvet” the prawns, slice the tails in half through the centre and massage the bicarbonate of soda into the flesh. Leave to rest for 15 minutes.

Step 2.

Finely grate half the ginger and all the garlic. Slice the other ginger half into rough chunks and reserve.

Step 3.

In a bowl, whisk together the grated ginger, garlic, oyster sauce, soy sauce, rice wine, sesame oil, cornflour and ½ cup (125 ml) water until combined. Set aside as your stir-fry sauce.

Step 4.

Rinse the prawns thoroughly in a colander and pat dry with paper towel.

Step 5.

Heat 1 tbsp of vegetable oil in a wok or large frying pan until very hot. Add the prawn meat and stir-fry for 30–60 seconds, or until it just changes colour, remove from wok and set aside. Wipe out the wok with paper towel and reheat the remaining oil.

Step 6.

Boil a kettle. Pop the asparagus and spring onion into a colander and into the sink, then pour boiled water over them. Drain well, then add to the hot wok and stir-fry for 2 minutes.

Step 7.

Re-whisk stir-fry sauce then pour into the hot wok and bring to the boil. Toss the prawns and nuts until sauce is silky and glossy. Splash in another ½ cup (125 ml) water if liquid is absorbed too fast and taste for seasoning.

Step 8.

Serve topped with extra spring onion, and with bowls of steamed jasmine rice.

Serves 4.