Stir-Fried Prawns and Scallops with Asparagus

Name: Stir-Fried Prawns and Scallops with Asparagus
Cuisine: Australian
Ingredients: 8 sea scallops; 8 green king prawns, shelled and deveined; 6 spears thick green asparagus, diagonally cut into 4-cm lengths; 1 knob ginger, cut into julienne; ¼ cup sliced fresh shiitake mushrooms, stalks removed; 3 shallots, cut into 3-cm lengths; 2 garlic cloves, finely chopped; 1 teaspoon sea salt; 3 tablespoons shao xing; 1 teaspoon crushed yellow rock sugar; 1 tablespoon light soy sauce; ¼ cup fresh chicken stock; 8 tablespoons vegetable oil

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

A favourite entrée at wockpool, this recipe brings together three elements that most people love. This dish is best made in springtime, when the large green asparagus are in season. The scallops are sea scallops from warmer waters, which are sweeter and lighter than their cold-water relations from south Australia’s coffin bay. Quick cooking is essential to make sure that the delicate flesh of the scallops doesn’t toughen.