Carol's Asparagus and Prawn Stir Fry

TRH Carol's Asparagus and Prawn stir fry
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:
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.
Method:
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.
Enjoy!
Prepared, tried and tested by: Carol Taylor
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