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Prawn, calamari, asparagus and sesame stir-fry


  • 650g large uncooked prawns
  • 400g calamari
  • 2 tablespoons peanut oil
  • 2 teaspoons finely grated fresh ginger
  • 2 cloves garlic, crushed
  • 1 medium (150g) brown onion,
  • sliced thinly
  • 300g asparagus, trimmed, chopped
  • 1 large red chilli, sliced thinly, optional
  • 400g hokkien noodles
  • 2 tablespoons rice wine
  • ¼ cup (60ml) salt-reduced soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons brown sugar

Prawn, calamari, asparagus and sesame stir-fry

  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes

Peel and devein the prawns. Halve lengthways. Gently pull head and entrails away from the squid body, then remove the clear quill (backbone) from inside the body and discard it. Cut the tentacles from the head, just below the eyes of the squid. Remove the dark "beak" in the centre. Pull away the purple-tinged membrane from the squid hood and flaps; wash hood, tentacles and flaps well. Slice hood and flaps thinly; cut tentacles into smaller pieces. Repeat with remaining calamari.

Heat half of the peanut oil in a wok; stir-fry ginger, garlic and onion until fragrant. Add the asparagus and stir-fry until just tender; remove from the wok.

In same wok, heat remaining oil, stir-fry prawns and calamari, in batches, until just changed in colour. Add the chilli and return asparagus mixture to wok with the noodles; stir-fry until hot.

Add combined remaining ingredients; stir-fry until combined.

Not suitable to freeze or microwave.

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