Thai Style Prawns with Asparagus


Ingredients 

20 tiger prawns, peeled and deveined 
1 tbsp soy sauce 
12 stalks baby asparagus, cut into 2 inch pieces 
2 stalks lemongrass, lightly bashed with a pestle or rolling pin 
5 large cloves garlic, chopped 
1 thai lime, squeezed 
2 tbsp fish sauce 
1 tablespoon honey 
1 fresh red chili, chopped 
1 small onion, cubed 
2 tbsp chopped roasted peanuts, for garnish 
2 tbsp chopped chives, for garnish 
3 tbsp coconut oil ​

Recipe
1. Marinade prawns in soy sauce for 10-15 minutes. 
2. Heat coconut oil on medium flame in a wok.
3. Add garlic and fry until slight golden brown. 
4. Add lemongrass, prawns, fresh chili and stir-fry for 1-2 minutes until prawns are no longer pink.
5. Add onion, stir for another 2 minutes.
6. Add asparagus, stir-fry for another minute. 
7. Finally add fish sauce, honey, lime juice, stir well.
8. Garnish with chives and roasted peanuts.
​9. Serve hot with Thai Jasmine rice and a side of steamed bak Choy and oyster sauce
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