Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 12 raw peeled king prawns
- 8 scallops
- 3tablespoons peanut oil
- 1 fresh root ginger, 2.5 cm piece, finely chopped
- 2 cloves garlic, crushed
- 250grams asparagus, cut into 2.5 lengths
- 2tablespoons Chinese rice wine
- 1tablespoons malt vinegar
- 1 1/2tablespoons light soy sauce
- 2teaspoons caster sugar
- 1/3 cup water
- 1/2teaspoons sesame oil
- 1 pinch salt
- 1 pinch white pepper
Method
Step 1 of 3
Season the prawns and scallops with salt and freshly ground white pepper.
Step 2 of 3
Heat 1 tablespoon of the oil in a wok over a high heat until the oil starts to shimmer. Add the prawns and stir-fry for 2 minutes until they begin to colour, then remove using a slotted spoon and set aside. Add another tablespoon of the oil to the wok and, once it is hot, stir-fry the scallops for 1 minute on each side. Remove using a slotted spoon and set aside.
Step 3 of 3
Heat the remaining oil in the wok. Stir in the ginger, garlic and asparagus and stir-fry for 1 minute, then add the rice wine, vinegar, soy sauce, sugar and water and bring to the boil. Return the prawns and scallops to the wok and stir-fry until they are cooked and the asparagus is just tender. Add the sesame oil and give everything a good stir, then serve.
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