Ingredients:
700g cooked Australian Farm Tiger Prawns
100g Cellophane noodles (or rice noodles)
2 teaspoons peanut or macadamia oil
few drops sesame oil (optional)
1 tablespoon chopped fresh ginger
1 spring onion, chopped
1 bunch asparagus, woody stems discarded and chopped
1/2 cup lightly packed coriander leaves.
Sauce
1/4 cup fish or vegetable stock
2 teaspoons hoisin sauce
1 tablespoon salt reduced soy sauce
2 tablespoons rice vinegar or white wine
Method
Peel and devein prawns, leaving tail intact. Pour boiling water over noodles and
soak for 10 minutes, then drain. Combine sauce ingredients. Heat oil in a wok
or non-stick frypan, add ginger and onion and stir fry 1-2 minutes. Add asparagus
and stir fry 1 minute, then prawns and cook a further minute. Pour over sauce, add
drained noodles and coriander and stir quickly just to heat through. Serve
immediately.
Serves 4
