British asparagus, chilli, lemongrass and lime leaf stir fry with king prawns

Serves: 2

Preparation time: 15 minutes

Cooking time: 12 minutes

You will need:

For the stir fry

  • small knob of ginger, peeled and grated
  • 1 stalk of lemon grass, bashed and finely chopped
  • 4 lime leaves, thinly sliced
  • 4 tbsp fish sauce
  • 1-2 tbsp palm sugar or light muscavado sugar
  • 1 tbsp vegetable or groundnut oil
  • 10 raw king prawns, shells off but with tails on if you can
  • 1 small onion, cut into thick slices
  • 1-2 small red Thai birds eye chilli, finely chopped
  • 3 cloves garlic, finely chopped
  • 4 spring onions, cut into thumb length pieces
  • 1 bundle (approx 250g) local asparagus, chopped in half lengthways then cut into thumb length pieces

To serve

  • steamed Thai rice
  • fresh coriander and/or Thai basil

What to do:

  • Mix together the ginger, lemon grass, lime leaves, fish sauce and sugar and put to one side.
  • Meanwhile heat a wok on high and when hot add the oil. Once the oil is shimmering, add in the king prawns and stir-fry for 1-2 minutes until the prawns have gone pink with slightly golden edges. Remove with a slotted spoon.
  • Throw in the onion and stir fry for 2 minutes. Add the chilli, garlic and spring onion and stir-fry for a further 4 minutes until the onions have softened. Add the prawns back in and the British asparagus and stir fry for a further minute.
  • Finally pour over the sauce which was prepared earlier, and cook until the sauce becomes sticky, 3 minutes or so.
  • Serve immediately, topped with the fresh herbs and with the Thai rice.

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