Ching’s wok fried prawns and asparagus recipe on Lorraine

Ching served up wok fried prawns and asparagus on today’s episode of Lorraine.

The ingredients are: 1 tbsp groundnut oil, 1 inch piece of fresh root ginger, peeled and finely grated, 1 large bunch of tender asparagus, hard stalks snapped off, washed, sliced to 2.5cm pieces on the angle, 1 large carrot, slice in half lengthways and then half moon slices on the angle (optional), 150g roasted salted cashew nuts, 200g cooked peeled prawns, tail on, 1 tbsp shaosing rice wine, 2 tbsp reduced salt light soy sauce, 1 tsp cornflour mixed with 1 tbsp cold water and 1 tsp toasted sesame oil.