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Stir Fried Prawns and Asparagus recipe

Stir Fried Prawns and Asparagus recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

A deliciously simple Chinese stir-fry dish. Serve with rice for a satisfying lunch or dinner.

Quebec, Canada

7 people made this

IngredientsServes: 2 - 4

  • 15 spears asparagus, trimmed and cut into thirds
  • 1/2 teaspoon oil
  • 10 frozen cooked prawns, thawed
  • salt and pepper to taste
  • cornflour, as needed
  • 1 tablespoon oil
  • 1 tablespoon chopped garlic
  • Sauce
  • 1 teaspoon cornflour, mixed with 2 teaspoons water
  • 1 teaspoon sesame oil
  • salt to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Blanch the asparagus in boiling water and oil for 3 minutes, drain and set aside.
  2. Season the prawns with salt and pepper, then lightly dredge in cornflour.
  3. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-ry the garlic and shallots until aromatic, 2-3 minutes. Stir in the asparagus, prawns, cornflour slurry, sesame oil and salt to taste. Stir for 1-2 minutes or until heated through and serve.

See it on my blog

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Shrimp and Asparagus Stir-Fry

We created this recipe for anyone and everyone who doesn’t have a wok or an gas range with 10,000 BTUs. It’s not the same, but a stainless steel skillet is all you need. Make sure you get it nice and hot before starting—stir-fry is a high-heat, quick-cooking operation. (And, if you have a wok, gold star goes to you! Use it!) See the step-by-step photos here and click here for four more easy stir fry recipes.

Spring Asparagus and Shrimp Stir-Fry

Many people assume that Vietnamese food is highly influenced by French traditions. While that is true to a certain extent, the Chinese also influenced Viet foodways big time. Vietnam was governed by China on and off for nearly 1,000 years! Plus, there are legions of Vietnamese-Chinese people who’ve helped to shape Vietnamese food for generations. (Interactions via trade routes and with Vietnam’s neighbors factor into the mix too.)

My friends, Sophie and Eric Banh (below), the brother-and-sister team behind Monsoon and Ba Bar restaurants in Seattle could be the poster children for how Vietnamese food has blended with Chinese traditions. The Banhs grew up in Cho Lon in Saigon and speak Vietnamese and Chinese (as well as English!). They immigrated to Canada and found their way to relatively warmer climes in Washington State. Their flagship restaurants, Monsoon Capitol Hill and Monsoon East, help to define modern Vietnamese food in the Pacific Northwest.

Sophie and Eric have a loyal, dedicated staff that’s been with them for years – a rarity in the restaurant industry. Casually upscale Monsoon offers warm hospitality and good food whereas rock ‘em sock ‘em Ba Bar is for the early morning and late night crowds who want street food and drink.

They cook from memory, Eric said last September when I came up to do Asian Tofu events in Seattle, one of which was at Monsoon Capitol Hill. The Banhs prepare food based on ideas gleaned from their parents and grandmother. I’d eaten plenty of Eric and Sophie’s food in Seattle but I’d never cooked their food.

The March issue of Sunset gave me an excuse. The magazine featured the Banhs in a story on Vietnamese comfort food. It’s asparagus season and their asparagus shrimp stir-fry interested me.

I’ve stir-fried asparagus before with oyster sauce (there’s a recipe in Into the Vietnamese Kitchen) but the recipe that Sophie and Eric had in Sunset reflected their Chinese-Vietnamese-American, chef/restaurateur roots. As I made the dish I parsed it this way:

  • Fresh asparagus – We only had canned asparagus in Vietnam so in the States, fresh is best. (I use fresh asparagus in my version of Viet crab and asparagus soup and the stir-fry mentioned above.)
  • Soy sauce + oyster sauce + fish sauce – Their trifecta of umami seasonings that combines Viet and southern Chinese cooking. I’ve used oyster sauce with fish sauce but the soy sauce added a pleasant caramel quality.
  • Frying garlic and shallot till golden – This is a lovely Viet approach, particularly that of southern region where caramelized shallot and garlicky goodness is extra appreciated.
  • Adding the seasoning sauce twice – A great restaurant method for layering flavor.
  • No cornstarch-thickened sauce – There's no velvety or gloppy sauce, a Viet-Chinese approach to stir-frying.

The earthy dish that came out of my wok was splendid with lots of rice. It’s earthy, a brilliant little stir-fry to celebrate spring’s bounty of fresh asparagus.

Recipe Summary

  • 1 ½ pounds asparagus
  • ½ teaspoon sugar
  • 2 tablespoons fish sauce, preferably Three Crabs brand*
  • 1 tablespoon soy sauce
  • 1 teaspoon vegetarian "oyster" sauce*
  • 5 tablespoons plus 1/2 tsp. vegetable oil, divided
  • 1 tablespoon minced garlic
  • ½ pound peeled, deveined large shrimp, tails left on
  • 2 tablespoons thinly sliced shallots (about 2 large)
  • 1 teaspoon Shaoxing cooking wine
  • ¼ teaspoon coarsely ground pepper
  • Hot steamed jasmine rice

Snap off the root end of each asparagus stalk. Slice the asparagus into 2-in. pieces on the bias so the resulting points echo the tapered tips of the asparagus. Set aside.

Make the cooking sauce: Mix together sugar, fish sauce, soy sauce, "oyster" sauce, and 1/2 tsp. oil in a small bowl.

Heat a large heavy skillet or wok over high heat and pour in 3 tbsp. oil. Add garlic and fry, stirring vigorously, until the garlic is just beginning to brown, 10 to 15 seconds. Toss in shrimp and cook about 30 seconds. Add 1 tbsp. cooking sauce, toss to coat, and cook, stirring frequently, until shrimp are almost opaque all the way through, about 2 minutes. Scrape shrimp and seasonings into a bowl and set aside.

Wipe pan clean and place back over high heat. Pour in remaining 2 tbsp. oil and add shallots. Cook, stirring vigorously, until shallots are slightly browned--30 to 60 seconds. Add asparagus, toss, and pour in remaining sauce mixture. Cook asparagus until almost tender but still a little crunchy, 3 to 5 minutes depending on their thickness. Add shrimp mixture and toss to warm through.

Pull off the heat. Stir in the rice wine and pepper and serve immediately, with rice.

*Use mild Three Crabs brand for cooking find in Asian markets and well-stocked grocery stores. The Banhs prefer vegetarian "oyster" sauce, made from mushrooms, to regular oyster sauce because they feel the quality is more consistent.

If you&rsquore looking for something quick that will satisfy your hungry family and your tight schedule, this is the recipe for dinner tonight!

I love making stir-fry for the family. It is a whole meal in one dish with meat, vegetables, and a starch, and is something that the whole family loves. It is also FAST.

If you want to get ambitious, whip up an Asian-inspired appetizer too like my easy egg rolls, chicken wontons, or pork dumplings.

Save this post for later!

What are Yakisoba noodles and where do I find them?

Yakisoba is a Japanese dish made by stir-frying noodles with vegetables, usually dressed with an oyster sauce. Traditionally made using buckwheat, they are sometimes made with wheat flour.

You can buy these fresh chilled noodles at your local grocery store in the refrigerated section near the produce. They are usually next to the tofu, kimchi, etc.

If you can&rsquot find fresh yakisoba, you can substitute rice noodles or even regular spaghetti noodles and it&rsquoll still be delicious.

What is the difference between ramen and yakisoba noodles?

Ramen noodles are around the same thickness and made with wheat flour, but yakisoba noodles (soba meaning buckwheat) are made from buckwheat flour giving them a much softer, less elastic texture. Perfect for soaking up sauces and broth flavors.

What&rsquos nice about this recipe is that you can use whatever meats you like and whatever vegetables are your favorite for stir-frying. Almost anything goes. So versatile, quick, easy, and flavorful are the keywords for this dish!

Ramen Noodles are also made with an alkaline mixture that gives them a signature &ldquobite&rdquo and holds up to the hot ramen broth really really well.

How to pick the best asparagus for stir fry

When buying asparagus you will want to look for small to medium sized stalks, around the size of a number 2 pencil is a perfect comparison, as these will be the most tender and fresh early crop you can find. If it&rsquos getting later in the season, the stalks will be a little bit larger. They are still great to use, but avoid buying the really large stalks (around the size of a child&rsquos large crayon) as they start to become tough and &ldquowoody&rdquo.

For freshness, look for asparagus with the tops tightly compact and not moist. You should be able to pinch the top of the stalk gently without smashing them and they should remain intact.

To clean your asparagus, hold each end in your hands and bend, they should snap off easily. The asparagus will do the guesswork for you! The end that snaps off is generally the toughest part of the stalk. If you don&rsquot want to throw those away you can use them to make vegetable stock.

What can I serve with this dish?

The great thing about stir fry is you can make it a meal in itself. It has EVERYTHING in it so you don&rsquot have to go to any trouble serving sides and separate dishes if you don&rsquot have the time.

If you do have the time, however, there are several options for appetizers and side dishes. Here are a few selections for you to choose from:

You could also serve with Egg Drop or Wonton Soup to start your meal. And finish with fortune cookies for the fun of it!

Best Way To Get Kids To Eat Vegetables

There&rsquos nothing like a fresh, light meal packed with vegetables to power your energy level and make you feel good about the food you&rsquore serving.

Kids tend to gobble vegetables if they&rsquore served in creative ways, rather than a pile of &ldquoewwwww green stuff&rdquo on their plate that we try to convince them to try because &ldquoit&rsquos good for you&rdquo.

Try serving this dish with chopsticks. The noodles are really a challenge and it&rsquos fun for everyone to learn. Plus, the reward is actually getting the food in the mouth, so the kids aren&rsquot really thinking about what is going in there, but how it&rsquos getting there.

With so many snack foods available, our jobs as parents has become even harder in my opinion. Helping kids make the right food choices can be a daunting task, but it can be done with some creativity and perseverance! Hang in there, moms!

This Shrimp Yakisoba will be a great addition to your &ldquoA list&rdquo of successful dishes!

Asparagus and Shrimp Stir Fry

I found this Sunset recipe on MyRecipes that looked simple and delicious. I adapted it a bit by halving the sauce and by serving it with Garlic Rice instead of noodles. It was flavorful and hearty but still healthy. The shrimp were perfectly cooked and the sauce was tasty on the rice. I served this dish with the Spicy Broccoli with Garlic for a quick and easy meal that the whole family enjoyed.

Make the Garlic Rice. Click here for the recipe link.

In a small bowl, mix together the chicken broth, soy sauce, cornstarch, and white pepper. Mix well with a whisk set aside.

Set a skillet over high heat. When hot, add the vegetable oil, ginger, and garlic stir until garlic begins to turn golden, about 30 seconds. Stir in asparagus and add 3 tablespoons water cover and cook just until asparagus is bright green, 1 to 2 minutes.

Add shrimp and stir, uncovered, until they are opaque in center of thickest part, about 2 to 3 minutes.

Whisk the broth mixture then add it to the skillet stir until sauce boils and thickens. Taste and season if needed. Pour into serving dish. Serve with Garlic Rice. Enjoy.

Griddled asparagus with prawns & rouille

Snap the asparagus to remove woody ends, then trim. Arrange 4-5 spears in a row and thread onto 2 short skewers (if using wooden skewers, pre-soak for 10 mins). Brush lightly with olive oil, and season. Peel the prawns, leaving the tails on. Cut down the backs to remove the black intestines. Rinse and pat dry with kitchen paper.

To make the rouille, put the egg, vinegar, mustard and seasoning in the bowl of a stick blender. Add all the oil. Put the blender in the base of the bowl and turn it on. Slowly lift the blender through the mixture until it has thickened to mayonnaise. Put the garlic, pepper, saffron and a little salt in a mortar and grind with the pestle to make a smooth paste. Add to the mayo and mix well.

Barbecue or grill the asparagus for 3-4 mins, turning once, until tender. Heat half the oil in a pan (over the barbecue if possible), stir in the prawns and cook for a few mins until the prawns are evenly pink. Add the lemon zest and juice, and the remaining oil. Season and heat through until bubbling.

Place a raft of asparagus on each plate and divide the basil and salad leaves between each. Spoon some prawns over the leaves with some of the pan juices. Serve with the rouille on the side.

Tiger Prawns with Asparagus Recipe

A great success at Wilton Lodge for the Chinese dinner parties, was going to try it at Norwood West but never got the chance! Sweet and Succulent Tiger Prawns sauteed with asparagus, and flavoured with ginger, red pepper flakes, soy sauce and Shao Hsing Rice Wine. Read more A Nice Quick and Easy Dish This is very nice served with plain noodles flavoured with a little sesame oil. See less

  • chinese
  • prawnsshrimp
  • seafood
  • shellfish
  • sweet
  • succulent
  • mild
  • chilli
  • stir-fry
  • chinese
  • chinese
  • prawnsshrimp
  • seafood
  • shellfish
  • sweet
  • succulent
  • mild
  • chilli
  • stir-fry
  • chinese

Schedule your weekly meals and get auto-generated shopping lists.

  • 12 Ounces Asparagus, cut into 1" pieces
  • 1/2 Teaspoon Sea Salt
  • 4 Tablespoons Shao Hsing Rice Wine, or dry sherry
  • 1 Tablespoon Soy Sauce
  • 1 Pound Tiger Prawns, Peeled, Deveined And Cut In Half Lengthwise
  • 2 Tablespoons Peanut Oil
  • 2 Cloves Garlic, finely sliced
  • 2 Teaspoons Fresh Ginger Root, finely chopped
  • 1 Teaspoon Red Pepper Flakes
  • 4 Whole Scallions, chopped


  • 12 Ounces asparagus, cut into 1" pieces shopping list
  • 1/2 Teaspoon sea saltshopping list
  • 4 Tablespoons Shao Hsing rice wine, or dry sherryshopping list
  • 1 Tablespoon soy sauceshopping list
  • 1 Pound Tiger prawns, Peeled, Deveined And Cut In Half Lengthwise shopping list
  • 2 Tablespoons peanut oilshopping list
  • 2 clovesgarlic, finely sliced shopping list
  • 2 Teaspoons Fresh ginger Root, finely chopped shopping list
  • 1 Teaspoon red pepper flakesshopping list
  • 4 Whole scallions, chopped shopping list

How to make it

  • Blanch the asparagus in boiling salted water for 2 minutes, drain and refresh.
  • Mix the Shao Hsing Rice Wine with the soy sauce, mix in the Tiger Prawns and leave to marinate for 15 minutes.
  • Heat the oil in a wok or frying pan and quickly stir-fry the garlic, ginger, red pepper flakes and half the scallions.
  • Add the Tiger Prawns and marinade, stir, add the asparagus and then stir-fry until the shrimp are cooked tender. Sprinkle with the remaining scallions some chopped parsley and a julienne of ginger and serve.
  • Shao hsing wine, Usually, you shouldn't cook with any wine you wouldn't drink, and you should never ever buy cooking wine in the supermarket. And yet, here I am, telling you to do just that, to buy Chinese shao hsing (or shao xing) wine, for the reason that without it you will certainly not be able to recreate genuine Chinese dishes.
  • According to The Encyclopedia of Asian Food, shao hsing wine, also called "yellow wine", is named for the town in the northern Chekiang province of China which produces it. Blended from glutinous rice, millet, a special yeast and local mineral spring waters, the best shao hsing (not whatever is in the bottle in my food cupboard) is fermented for at least 10 years, and is used both for drinking and for cooking. Shao hsing comes in three varieties: shang niang, which is robust chu yeh ching, which owes its pale green color and delicate flavour to young bamboo leaves added during fermentation and hsiang hsueh (fragrant snow), which is sweet and pale.
  • What I buy from my Chinese supermarket is not the sort of shao hsing wine that is matured and mellow but at less than 2 quid a bottle what would you expect, nevertheless it is perfect for cooking and adding a touch of authentic flavour. You can substitute dry sherry in equal amounts for shao hsing wine, but it's not quite the same. Shao hsing keeps forever in the pantry, stored at room temperature.
People Who Like This Dish 1

This recipe sounds wonderful, John. I love a good stir-fry and tiger prawns and asparagus are two of my favorite foods. Can't wait to try it. plus, I love all the information you've given here. Thank you!

I know the exact shao hsing wine you're speaking of. My Asian supermarket has a good-sized bottle for about $3.00 and it works perfectly for adding that flavor I look for in my Chinese dishes. It really does make a difference.

Thanks for sharing this - I hope you have a wonderful Friday. :)

The Cook

How to make asparagus, lemongrass and prawn stir fry

small knob of ginger, peeled and grated
1 stalk of lemon grass, bashed and finely chopped
4 lime leaves, thinly sliced
4 tbsp fish sauce
1-2 tbsp palm sugar or light muscavado sugar
1 tbsp vegetable or groundnut oil
10 raw king prawns, shells off but with tails on if you can
1 small onion, cut into thick slices
1-2 small red Thai birds eye chilli, finely chopped
3 cloves garlic, finely chopped
4 spring onions, cut into thumb length pieces
1 bundle (approx 250g) asparagus, chopped in half lengthways then cut into thumb length pieces

Steamed Thai rice
Fresh coriander and/or Thai basil


Mix together the ginger, lemon grass, lime leaves, fish sauce and sugar and put to one side. Meanwhile heat a wok on high and when hot add the oil. Once the oil is shimmering, add in the king prawns and stir-fry for 1-2 minutes until the prawns have gone pink with slightly golden edges. Remove with a slotted spoon.

Throw in the onion and stir fry for 2 minutes. Add the chilli, garlic and spring onion and stir-fry for a further 4 minutes until the onions have softened. Add the prawns back in and the asparagus and stir fry for a further minute.

Finally pour over the sauce which was prepared earlier, and cook until the sauce becomes sticky, 3 minutes or so. Serve immediately, topped with the fresh herbs and with the Thai rice.

Recipe Summary

  • 3 tablespoons cornstarch
  • 1 ¾ cups Swanson® Chicken Stock
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil (Optional)
  • 2 tablespoons vegetable oil
  • 1 pound fresh or thawed frozen medium shrimp, peeled and deveined
  • 4 cups cut-up fresh vegetables (see Note)
  • ½ teaspoon ground ginger
  • ⅛ teaspoon garlic powder
  • 4 cups hot cooked regular long-grain white rice

Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.

Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.

Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.

Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

Use a combination of very thinly sliced carrots, green pepper cut into 2-inch-long strips and green onion cut into 1-inch pieces.