Asparagus and Prawn Stir Fry

Easy, healthy and delicious Asparagus and Prawn Stir Fry

A lovely light Thai stir fry with chili, lemongrass, and lime leaves. A marriage made in a wok. Asparagus and Prawns.

Ingredients:

• 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.

this For later use

Method:

1. Mix together the ginger, lemongrass, fish sauce and sugar and set to one side.
2. Heat wok, add oil and when shimmering, add the prawns and cook 1-2 mins or until just pink and remove with a slotted spoon. Set to one side.
3. 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.
4. Cook for 3/4 minutes.
5. Pour over the sauce prepared earlier and cook for 3 minutes or until it is sticky.
6. I add my prawns back into the pan after about 2 minutes as I don’t like my prawns overcooked.
7. It is now ready to serve with some lovely steamed Jasmine rice and garnished with coriander.
8. Enjoy!
9. To serve 2 people

Prepared, tried, and tested by Carol Taylor