Recipe

Tiger Prawns With Asparagus Recipe

	Astrochef / All my dishes 10 months, 4 weeks ago 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 H... More Prep:10m Cook:15m Servings:4	Astrochef
	chinese prawnsshrimp seafood shellfish

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Ingredients

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

Directions

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.

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Comments

lunasea 10 months, 4 weeks ago said:
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. :) ~Vickie

krumkake 10 months, 4 weeks ago said:
Now I have to go check out our Asian market for this wine - sounds like it is a needed accompaniment to Asian dishes like this...another flavorful entree to prepare - you're the best!

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