Summary

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

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Instructions

1. Marinate the scampi with salt, pepper and 2 tablespoons lemon juice for 30 minutes.
2. 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.
3. Add the scampis and serve immediately.