British asparagus, chilli, lemongrass and lime leaf stir fry with king prawns
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
- 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.
For more delicious asparagus recipes please visit www.britishasparagus.com.