Chaozhou Olive Oil
A refreshing dish of succulent prawns and tender asparagus, quickly sautéed in premium Chaozhou olive oil—simple yet elegant, with a clean, aromatic finish.
Ingredients
5 items- large prawns 7 oz
- asparagus 5 oz
- garlic cloves 3
- Chaozhou olive oil 3 tbsp
- salt, rice wine, white pepper, black pepper to taste
Nutrition
Steps （6 steps）
Pat 7 oz prawns dry with paper towels. Mix with 1/4 tsp salt, 1 tsp rice wine, and a pinch of white pepper. Marinate for 10 minutes.
Cut 5 oz asparagus into 2-inch pieces, discarding tough bottoms. Bring a pot of water to a boil, blanch asparagus for 30 seconds, then drain.
Thinly slice 3 garlic cloves. Have 3 tbsp Chaozhou olive oil ready.
Heat 1 tbsp Chaozhou olive oil in a nonstick pan over medium heat. Cook prawns until golden on both sides (about 1 min per side). Remove.
Add another 1 tbsp olive oil to the pan. Sauté garlic over low heat for 30 seconds. Add asparagus, turn to medium heat, and stir-fry for 1 minute. Season with a pinch of salt.
Return prawns to the pan. Toss everything together. Drizzle with 1/2 tbsp Chaozhou olive oil and sprinkle with black pepper. Serve immediately.
Tips
Patting prawns dry helps them sear better; blanching asparagus keeps its bright green color; do not overheat the olive oil—add it at the end for maximum aroma.
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