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 Asparagus20 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 |
Recipe |
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 |
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
Click here for more details.
Click here for more details.