Ingredients:

• 1 tsp freshly grated ginger
• 1 tbsp sesame oil
• 2 tbsp peanut oil
• 250g snow peas, trimmed
• 8 asparagus, cut 4cm batons
• 6 baby red peppers
• 200g of prawns’ tail on raw/lightly steamed
• 2 tbsp oyster sauce
• 2 tbsp XO brandy
• 2tbsp cornflour made to paste
• 2 tbsp Great Southern Truffle Infused Extra Virgin Olive Oil

Method:

1. Heat sesame and peanut oils, add ginger, then red peppers. Stir until heated through, then add snow peas and asparagus. Lightly toss overheat until blanched and softened.
2. Add the prawns and flame with XO.
3. Add oyster sauce stir through. Using a slotted spoon, place stir fry on a serving dish. To the reserved liquid in the wok, add cornflour and water mixture. Stir over gentle heat until thickened, then stir through Great Southern Truffle Infused Extra Virgin Olive Oil, drizzle over the vegetables and prawns.
4. Garnish with cooked whole prawns and serve.