Asparagus with Prawns

    30 minutes

    There is so much you can do with asparagus than just serve it steamed as a side dish! This will win over even non-asparagus lovers.

    94 people made this

    Serves: 6 

    • 2 cups (500ml) water
    • 2 bunches asparagus, trimmed and cut into 3cm pieces
    • 2 tablespoons vegetable oil
    • 24 king prawns, peeled, deveined and cut in half lengthways
    • 2 teaspoons chopped fresh ginger
    • 3 tablespoons soy sauce
    • 2 teaspoons white sugar
    • 1 teaspoon dry sherry
    • salt to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a medium saucepan bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
    2. Heat the oil in a frypan over medium-high heat. Saute the prawns pieces until the colour changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.

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    Reviews in English (77)


    Amy, great one! I also would like to pass on my changes to this recipe. The best recipe and steps stay intack. * Replaced veg oil with olive oil * Used 1 tsp of grated ginger root * Replaced sherry with 1 1/2 cups dry white wine * Added 5 small shallots (chopped) * Added 4 garlic cloves (chopped) * Added 1 tsp red crushed pepper * Added 1/4 tsp cayanne * Added 1 tsp course blk pepper * Added 2 dried chili peppers 1. Cook aspargus as stated 2. heated oil as stated. add red crushed pepper, dried chili peppers, shallots, garlic, and cayanne. saute still garlic softens, 2 min. till garlic is soft. 3. Stir in soy sauce, ginger and sugar. Add wine, bring to simmer, add shrimp and saute as stated. 4. Stir in asparagus as stated and salt to taste. 5. I served this over 2 lbs of penne pasta. This a pasta lovers dish as there isn't alot sauce but enough to coat the pasta. so if you like tons of sauce this won't be for you.  -  11 Oct 2005  (Review from Allrecipes USA and Canada)


    WOWWIE! I've made this twice in the last two days and I'm still not sick of it! I made this into a main course meal by adding linguine noodles. What I did was boil the noodles and spears together, then I threw in all the ingredients in a skillet (minus the water since it dilutes the flavor). I also doubled the garlic, used low sodium soysauce and added red pepper flakes for a kick. Let it simmer for about 5-10 mins and you got yourself an asian inspired meal!  -  11 Oct 2003  (Review from Allrecipes USA and Canada)


    very tasty...I used ground ginger (3 tsp) as a substitute for the fresh ginger root...the sauce tasted like a Chinese peanut sauce...will use again  -  07 Sep 2002  (Review from Allrecipes USA and Canada)