Asian-style Asparagus with Scampi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 scampi, peeled
- salt
- Pepper, freshly ground
- 1 lemon (s), untreated, zest and juice
- 500 g asparaus, white, peeled, cut diaonally into 5 cm lon pieces
- 2 small carrots, peeled, cut diagonally into thin slices
- 1 teaspoon sesame oil
- 3 tablespoon soy sauce
- 2 teaspoons sugar, brown
- 3 spring onions, cut diagonally into 4cm pieces
- 20 g iner, finely diced
- 1 clove garlic, finely diced
- 4 tablespoon oil
- 1 tablespoon sherry, dry
Print Recipe
Pin Recipe Instructions
- Marinate the scampi with salt, pepper and 2 tablespoons lemon juice for 30 minutes.
- Heat 2 tablespoons of oil and sesame oil in a wok, fry the drained scampi vigorously for 1-2 minutes, remove and keep warm. Add the rest of the oil and stir-fry the asparagus + carrots for 4 minutes or until cooked. Add the ginger, garlic and spring onion and cook for 3 minutes. Sprinkle with the sugar, add 1-2 tablespoons of lemon juice, soy sauce and sherry to taste. Simmer briefly and season with grated lemon zest, salt and pepper.
- Add the scampis and serve immediately.
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