Instructions: Method

Peel and devein the prawns.

Wash well pat them dry and put them in a small bowl.

Beat the egg white lightly and add that to the bowl along with two teaspoons of the corn flour one teaspoon of the sesame oil and a pinch of salt.

Mix well cover and set aside for 30 minutes or longer refrigerating if necessary.

Trim and discard the woody bottom ends of the asparagus spears.

Peel the lower third of the spears and then cut them slightly diagonally along their entire length into 4cm long pieces.

Bring about 750ml water to a rolling boil in a mediumsized pan.

Add half a teaspoon salt and one tablespoon of the vegetable oil to the water.

Stir.

Put in the asparagus.

Boil rapidly for two to three minutes or until the asparagus is just done but is still crisp and bright green.

Drain and rinse under cold running water.

Drain again and set aside.

In a small bowl combine the oyster sauce soy sauce the remaining sesame oil the rice wine sugar and two tablespoons water.

In a cup mix the remaining cornflour with one tablespoon water.

Just before you are ready to eat put the remaining vegetable oil in a wok or large fryingpan and set it over a high heat.

When the oil is hot put in the prawns.

Stir and fry for about three minutes or until they just turn opaque.

Remove the prawns with a slotted spoon and set them aside.

Remove all but one tablespoon of the oil from the wok and heat over a medium heat again.

When it is hot put in the ginger.

Stir once and add the garlic.

Stir once or twice and put in the prawns and asparagus.

Stir once or twice and add the oyster sauce mixture.

Stir a few times and take the wok off the heat.

Give the cornflour mixture a good stir pour it into the centre of the wok and stir to mix.

Put the wok back on a ow heat and cook briefly until the sauce has thickenend stirring as you do so.

Serve immediately

serves 34 as a main course or 6 as a first course

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