Thai Style Prawns with Asparagus
- Serves 3-4
Juicy tiger prawns and tender baby asparagus tossed in perfectly sweet, spicy, salty and sour sauce - Thai stir-fries don't get any better than this. Super-easy to make and ready within minutes, this beautiful prawn dish can be served as a side dish or as a main alongside some steamed Jasmine rice.
Ingredients for Thai Style Prawns with Asparagus
20 tiger peeled and deveined prawns (about 450g)
1 tablespoon soy sauce
3 tablespoons coconut oil
5 large cloves garlic, chopped
2 stalks lemongrass, lightly bashed with a pestle or rolling pin
1-2 fresh red chili padi (bird's eye chilies), chopped
1 small onion, cubed
12 stalks baby asparagus, cut into 2 inch pieces
1 thai lime, squeezed
2 tablespoon fish sauce
1 tablespoon palm sugar (gula melaka) or honey
2 tablespoons chopped roasted peanuts, for garnish
2 tablespoon chopped chives or spring onion, for garnish
Recipes
1. Marinade prawns in soy sauce for 10-15 minutes.
2. Heat coconut oil on medium flame in a wok. Add garlic and stir-fry until slight golden brown.
3. Add lemongrass, prawns, fresh chili and stir-fry for 1-2 minutes until prawns are no longer pink.
4.. Add onion, stir for another 2 minutes. Add asparagus, stir-fry for another minute.
5. Finally add fish sauce, sugar/honey, lime juice, stir well. Garnish with chives and roasted peanuts.
6. Serve hot with Thai Jasmine rice and a side of steamed Pak Choy drizzled with oyster sauce