Quick Fried Prawns

100 g/4 oz fresh asparagus, cut into 2.5 cm/
1 inch pieces (optional)
4 tablespoons dry sherry
1 egg white
pinch of salt
450 g/1 lb peeled prawns, fresh or frozen and
thawed
1 tablespoon polyunsaturated vegetable oil
1 teaspoon finely chopped root ginger
2 spring onions, chopped

Cook the asparagus in boiling salted water for 5 minutes (if using); drain thoroughly..

Mix 2 tablespoons of the sherry with the egg white and salt. Add the prawns and toss until evenly coated; drain.

Heat the oil in a wok or frying pan, add the ginger and half of the spring onions and fry for 2 minutes. Add the prawns and cook for 5 minutes, or until they become pink. Add the asparagus (if using) and remaining sherry and cook for 1 minute.

Transfer to a warmed serving dish and sprinkle with the remaining spring onion. Serve immediately.

SERVES 4 to 6