Surprisingly, I have two recipes for this combination. I have decided that the second
version is preferable. The first is here.
Version of October 2024
I made the second version on 6 October 2024, based on this recipe. It's considerably simpler than the first, but I was really happy with the results.
I'll stick to that now. These quantities date from 12 November 2025.
Ingredients
quantity
ingredient
step
100 g
asparagus
1
oil to fry
1
100 g
prawns
2
22 ml
soya sauce
3
15 ml
oyster sauce
3
15 g
garlic
3
Preparation
Break off the hard ends of the asparagus and cut the rest into 5 cm lengths. Fry in oil
at a moderate heat for a couple of minutes.
The original recipe uses large slices of ginger, which get cooked first, and then relatively
coarsely chopped garlic. I use pre-prepared pastes, so there's no distinction.
After the second version, I have decided that the asparagus
pieces should be considerably smaller, round 5 cm.
Notes
I used the prawns I use for breakfast, which weigh about 11 g each. I think slightly smaller
ones might be better. Prawns smaller than that are typically pre-cooked, which would spoil
this dish.
How do I improve it? Change the sauce, I think: it was rather saltier than I would like.
