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 

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
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