• 6 pcs Large Prawns
  • 6 pcs Scallops
  • 5 Black Fungus, cut small pieces and soaked for 1 hour
  • 50g Asparagus (cut into 2cm x 2 cm size)
  • 2 stalks Spring Onion, chopped finely
  • 5 pcs Pickled Mini Red Bell Peppers
  • 5 pcs Garlic, whole and deep-fried
  • 2 tbsp Corn Oil for frying


  • 5 tbsp Yeo’s Sambal Paste
  • 1 tbsp of Yeo’s Pure Sesame Oil or to taste
  • 50 ml Chicken Consommé
  • ½ tsp Sugar
  • 1 tsp Corn Starch, add some water to make into solution

Garnish: 1 Sprig Coriander Leaf

Wok Fried Sambal Prawns and Asparagus

Serves: 3

Preparation time: 20mins

Cooking Time: 20mins


  1. Poach all the ingredients except garlic and red bell peppers in hot water and set aside
  2. Heat wok, add oil and garlic. Stir fry lightly with the poached ingredients.
  3. Add red pepper and seasoning. Pour in corn starch solution to thicken the sauce.
  4. Garnish and serve with coriander leaf.
Tip: For a different aromatic Malaysian flavour, you may replace Yeo’s Sambal Paste with Yeo’s Nasi Goreng Paste.