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
As I am on my way to finish all the fish recipes, here it is another one. I followed it from the already well-known book “Cooking for Two” , 1996, writen by Richard Olney and Simon Wheeler. ;)) Is is an easy and fun recipe and I am sure you will like it too.
Lemon Pepper Grilled Fish
- 1 lemon
- 1 (about 700 g) whole firm white fish
- 2 tbsp lemon juice
- 2 tsp oyster sauce (you can replace it with fish or soy sauce)
- 2 tbsp olive oil (you can replace it with any cold-pressed high-temperature friendly oil)
- 2 tsp seasoned pepper
- 1 clove garlic, crushed
- 1/2 tsp sugar
- 2 tsp chopped fresh mint
- 1/4 red pepper, finely chiopped
- Using vegetable peeler, peel lemon rind very thinly, cut rind into thin strips (imo, you can also grate lemon rind and use it as such); you need 1 tbsp rind.
- Make 3 cuts on each side of fish. Combine the 1 tbsp rind, juice, sauce, oil, seasoned pepper, garlic, sugar, mint and red pepper in bowl; mix well. Rub pepper mixture into both sides of fish, cover, refrigerate 2 hours.
- Drain fish from marinade, reserve marinade. Place fish on wire rack in flameproof dish, grill until browned and tender. If your cooker doesn’t have a grill, you can always use a grill pan. Heat reserved marinade in pan, bring to boil, remove from heat, pour over fish. Serve with risoni and wild rice salad.
Enjoy your meal!
- Recipe can be prepared 3 hours ahead.
- Storage: Covered, in refrigerator.
- Freeze: Not suitable.
- Microwave: Not suitable.
Posted in Dishes, English, F word, Fish and Seafood
Tagged cooking for two, cooking for two book, fish, fish recipe, grilled fish, lemon pepper grilled fish, lemon pepper grilled fish recipe, Richard Olney, seafood, Simon Wheeler