Prawns With Asparagus
- 175 g/ 6 oz fresh asparagus, cut into 2.5 cm (1 inch) pieces
- 4 tbsp dry sherry
- 1 tsp light soy sauce
- 500 g/ 1 lb peeled prawns
- 2 tbsp oil
- 2 cloves garlic, thinly sliced
- 2 tsp finely chopped root ginger
- 4 spring onions, chopped
- Blanch the asparagus in boiling salted water for 2 minutes; drain well and set aside.
- Mix the sherry and soy sauce together in a large bowl. Stir in the prawns and leave to stand for 15 minutes.
- Heat the oil in a wok and quickly stir-fry the garlic, ginger and half the spring onions. Add the prawns and marinade, and the asparagus and stir-fry for 1 to 2 minutes, until the ingredients are hot.
- Transfer to a warmed serving dish and sprinkle with the remaining spring onions. Serve immediately.
Enjoy your meal!
Source: Sainsbury’s Stand-Up Cookbook: Wok Dishes”, 1985 by Caroline Ellwood
Posted in Chinese, Dishes, F word
Tagged asparagus, Caroline Ellwood, chinese recipe, dry sherry, easy recipe, fish recipe, ginger, light soy sauce, prawn, prawns, prawns and asparagus recipe, prawns recipe, sainsbury's stand-up cookbook: wok dishes, seafood, seafood recipe, sherry, spring onion, wok
Today, I am going to write about a simple yet stylish recipe, that is just right for a hot summer day. So keep it in mind when is hot outside. I got this from a book I keep mentioning here, “Good Housekeeping Cookery Book” – 1985. All you need is love, pasta, prawn and apples. You can find these in your heart, on the shelves of a supermarket and for the first thing you don’t need money. For the rest, well, you can always ask a friend or your neighbour or your mum. So, you need very little. 😉 Ready, steady, cook
Pasta, Prawn and Apple Salad
- 175 g (6 oz) pasta shells
- 150 ml (1/2 pint) unsweetened apple juice
- 5 ml (1 tsp) chopped fresh mint
- 5 ml (1 tsp) white wine vinegar (you can use fresh lemon juice instead)
- 225 g (8 oz) peeled prawns
- 2 crisp dessert apples, peeled, cored and roughly chopped
- lettuce leaves
- paprika, to garnish
- Cook the pasta in boiling salted water for 6-12 minutes until tender or according to the instructions. Drain well, rinse in cold running water and drain again.
- Meanwhile, make the dressing. Whisk together the apple juice, mint, vinegar and seasoning.
- Dry the prawns with absorbent kitchen paper. Quarter, core and roughly chop the apples. Stir the prawns, apple and cooked pasta into the dressing until well mixed. Cover tightly with cling film (or aluminium foil or just a lid for ecological purposes) and refrigerate for 2-3 hours.
- Wash the lettuce leaves, dry and shred finely. Arrange the lettuce in a bowl and spoon the prawn salad on top. Sprinkle with paprika. Now, share the bowl and enjoy the food. x
Posted in Dishes, F word, Fish and Seafood, Italian, Salads
Tagged apple, apple salad, Good Housekeeping Cookery Book, italian recipe, mint, paprika, pasta, pasta prawn and apple salad, pasta prawn and apple salad recipe, pasta recipe, pasta salad, pasta shells, prawn, prawn recipe, prawn salad, salad, salad recipe, vinegar