Recipe: Stir Fried Asparagus with Prawns and Toasted Sesame Seeds

by Mummy's Kitchen

Asparagus is not a common vegetable that I will cook at home. The only other Asparagus dish that I previously prepared with a recipe was the Cheesy Bacon Wrapped Asparagus which I paired with steak. Somehow when I cook asparagus, I always pair them with some western main courses.

Last night when I served this stir-fried asparagus dish on our dinner table, my son was fascinated. He commented that it is quite unusual and interesting to cook an Asian dish with asparagus. A big thumb up was given by him and my family.

The reason why asparagus is not a common sight in my home is, it is not easy to choose tender ones.  Fortunately, the pack which I bought was great. However, to be on the safe side, I peel off the outer skin of the stems using a peeler so that when you sink your teeth into the asparagus, it does not have this fibrous feel.

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Serves 4 persons

Ingredients:

350g asparagus

8 medium prawns, shelled, leave the heads and tails

3 cloves garlic, minced

1 tablespoon sesame seeds

1 tablespoon light soy sauce

½ teaspoon raw cane sugar

1½ tablespoons cooking oil

Method:

  1. Rinse the asparagus and cut 1 inch off the bottom stems of the asparagus.
  2. Cut each spear into 3 diagonal pieces.
  3. Peel the skin of the stems with a peeler.
  4. However, you may wish to peel off the skin of the stems first, then cut each spear into 3 diagonal pieces. Set aside.
  5. Combine the light soy sauce and sugar together. Set aside.
  6. Toast the sesame seeds till light brown and fragrant. Remove and set aside.
  7. Heat up pan and add oil.
  8. Add in the minced garlic and fry till fragrant.
  9. Add in the cut asparagus and stir for about 2 minutes.
  10. Stir in the shelled prawns (leaving heads and tails) for another 2 minutes.
  11. Add in the sauce and combine well.
  12. Dish out on a serving plate and sprinkle generously with the toasted sesame seed. Serve immediately.

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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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