Recipe created by Ross Burden for Taste of Asia in association with Alsace wines. Try with Alsace Pinot Gris: the roundness of the wine works well with richness of the prawns.
1 tbsp sesame oil
200g raw prawn tails, peeled
2cm knob fresh ginger root, cut into matchsticks
1/2 onion, finely sliced
1 bunch spring onions, cut into 3cm pieces
1 tbsp rice wine
2 tbsp vegetable stock
1 red pepper, seeded and cut into chunks
1/2 carrot, finely sliced
150g asparagus, blanched and trimmed
1/2 pineapple ripe, peeled and cut into chunks
For the sauce:
80ml rice vinegar
70ml tomato chilli sauce
1 tsp soy sauce
1 tsp corn flour, mixed with 1 tbsp stock
1. Heat the sesame oil in a wok over a high heat until smoking. Stir-fry the prawns with the ginger and onion briefly, and as the prawns turn pink, add the rice wine and stock.
2. Add the remaining vegetables and the pineapple chunks, and then continue to cook for 2 minutes.
3. Combine all the ingredients for the sauce, except the cornflour mixture and pour into the wok, stirring continuously.
4. Stir in half of the cornflour mixture, adding more as necessary, until the mixture is thickened.