This is about , quick , delicious and filling .
Mix together 4 tbs of Chinese cooking wine with an egg white and a pinch of salt .
Add 1 kg of raw prawns with tails on and toss until evenly coated .
Heat a good glug of peanut oil ( 4 tbs ) in a pan .
Add 2 dsp of sliced sushi ginger ( chopped ) and 3 chopped spring onions .
Once heated through , add the prawns and cook for 3 - 5 minutes until they turn orange / pink .
To finish add 125 gm of fresh asparagus tips and cook for 1 minute .
Transfer to a warmed serving dish .
Garnish with 1 chopped spring onion .
Mix together 4 tbs of Chinese cooking wine with an egg white and a pinch of salt .
Add 1 kg of raw prawns with tails on and toss until evenly coated .
Heat a good glug of peanut oil ( 4 tbs ) in a pan .
Add 2 dsp of sliced sushi ginger ( chopped ) and 3 chopped spring onions .
Once heated through , add the prawns and cook for 3 - 5 minutes until they turn orange / pink .
To finish add 125 gm of fresh asparagus tips and cook for 1 minute .
Transfer to a warmed serving dish .
Garnish with 1 chopped spring onion .
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