228g raw prawns
170g asparagus (or blanched broccoli) - trimmed and halved
1/2 jar Wing Yip Yellow Bean Sauce
1 tsp minced garlic paste
1 tsp minced ginger
2 tbsp peanut or vegetable oil
1 tbsp water
Clean the prawns by slitting them along the back and removing the black line along the back. Then butterfly by cutting down along the back to open up the prawns with they are cooked.
Heat oil in a wok and fry the minced garlic and ginger. Next add 2 tbsp of the yellow bean sauce and cook for 2 minutes adding a tbsp of water to prevent it from drying out.
Add asparagus and stir-fry for 2 minutes. Then add the prawns and cook for a further 2 minutes.