Ingredient
450g fresh prawns
6 fresh asparagus
1 white scallion
2 slices ginger
several slices carrot
5 tablespoons oil
1 teaspoon wine
Seasoning
Prawn seasonings:
1 teaspoon wine
1 teaspoon cornstarch
Asparagus seasonings:
1/3 teaspoon salt
3 tablespoons water
Sauce
1/3 teaspoon salt
1/3 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water
Method
Wash prawns clean, soak in thin salt water (1 teaspoon of salt and 2 cups of water) for 20 minutes; shell, cut their backs open, make 2 slanting cuts on each side of a prawn and add seasonings in turn to mix well.
Remove hard skins from asparagus and clean; cut white scallion into lengths.
Bringing 2 tablespoons oil to boil, put the asparagus in to stir-fry season fry over high heat until cooked. Arrange in a plate.
Bringing 3 tablespoons oil to boil, put prawns into stir-fry quickly over medium heat until they change colour and take out.
Saute scallion and ginger, dump carrot and prawns in, sprinkle wine in, take away ginger and scallion, stir in mixed sauce and serve in the plate.
