Stir Fry Australian Prawns with Asparagus Hokkien Chilli and Basil
1 bunch asparagus cut into 3 cm batons
2 tablespoons peanut or vegetable oil
1 brown onion, peeled and thinly sliced
3 cloves garlic, roughly chopped
1 teaspoon grated ginger
2 large red chillies, sliced
1 kilo green prawns peeled and deveined tails intact
2 tablespoons oyster sauce
2 teaspoons soy sauce
½ teaspoon castor sugar
½ cup chicken stock
500g thick fresh hokkien noodles
½ cup loosely packed basil leaves
Heat oil in a large wok until it is smoking. Add the onion, garlic, ginger and chilli and toss until the garlic starts to brown, about 1 minute. Add the prawns and season with a little salt, stir-fry until the prawns start to brown. Add the oyster sauce, soy sauce, sugar and chicken stock, and bring to a boil.
Add the asparagus and noodles to the wok and mix well to combine. Continue to cook for about 2-3 minutes until the noodles are nearly al dente. Transfer to a plate and garnish with basil leaves.