A lovely light Thai stir fry with chilli, lemongrass and lime leaves.
A marriage made in a wok. Asparagus and Prawns.
To serve 2 people:
10 Raw King Prawns, you can leave tails on or off your preference.
250 gm asparagus cut in half lengthwise and then cut into 5-inch pieces.
Unless you are using Thai asparagus as that is very thin and I just cook whole or cut in half.
1 med onion thickly sliced.
3 garlic cloves finely sliced
4 spring onions cut into 2-inch pieces.
A 1 cm piece of ginger, peeled and finely diced or you can grate.
1 lemongrass stalk bashed and very finely sliced.
4 lime leaves finely shredded.
3/4 tbsp fish sauce.
1tbsp oil. I use coconut oil but veg oil will do.
2 tbsp palm sugar
2 red chillies finely sliced.
Coriander to garnish.
Mix together the ginger, lemongrass, fish sauce and sugar and set to one side.
Heat wok, add oil and when shimmering, add the prawns and cook 1-2 mins or until just pink and remove with slotted spoon. Set to one side.
Add onion and stir-fry for 2 minutes, add chillies, garlic and spring onions, this is when the chilli can get quite pungent and hubby exits the kitchen.
Cook for 3/4 minutes.
Pour over the sauce prepared earlier and cook for 3 minutes or until it is sticky.
I add my prawns back into the pan after about 2 minutes as I don’t like my prawns overcooked.
It is now ready to serve with some lovely steamed Jasmine rice and garnished with coriander.
Prepared, tried and tested by: Carol Taylor