4 Servings
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  • 2 tbsps vegetable oil
  • 16 green king prawns, peeled, deveined, tails on
  • 125 g punnet baby corn, halved lengthways
  • 1 bunch asparagus, trimmed, sliced
  • 150 g snow peas, trimmed, halved diagonally
  • 2 garlic cloves, thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp oyster sauce
  • ½ tsp sugar
  • Baby coriander leaves, to serve

In a wok, heat half oil on high. Stirfry prawns 1 to 2 mins, until colour changes. Remove.


Heat remaining oil in wok. Stir-fry corn 1 min. Then add asparagus, snow peas and garlic, stir-frying 1 min until colour turns bright and texture is tender-crisp.


Return prawns to wok with combined sauces and sugar. Stir-fry 1 to 2 mins. Serve hot, sprinkled with coriander.

Photo: Bauer/Australian Women’s Weekly/Brett Stevens

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