1 lb. prawns
1 mango
3 asparagus
1 tsp. minced garlic
1 tbsp. egg white
1/2 tsp. fine salt
1/2 tsp. corn flour as marinade
1 1/2 tbsp. Lee Kum Kee Fine Plum Sauce
1 tsp. Lee Kum Kee Hoisin Sauce
5 oz. mango juice
1 tbsp. lemon juice as gravy

Shell (retain tails), rinse with corn flour, cut, marinate and fry prawn. Peel and slice mango. Cut withered stalks, slice and slightly fry asparagus.

Preheat hot pan. Fry minced garlic with 2 tablespoons oil and stir-fry it with prawn, asparagus, mango and gravy. Serve mango prawn on a sizzling hot pan.