Asparagus, Chilli, Lemongrass & Lime Leaf Stir Fry with King Prawns
By 47094The quantities for this recipe can easily be doubled to feed a family.Time and servings
Ingredients
14 total- 1 cm of ginger root, peeled and grated
- 1 lemongrass, bashed and finely chopped
- 4 lime leaves, thinly sliced
- 4 tbsp of fish sauce
- 2 tbsp of palm sugar, or light muscovado sugar
- 1 tbsp of vegetable oil
- 10 raw king prawns, shells off but with tails on if you can
- 1 onion, cut into thick slices
- 2 red chillies, finely chopped
- 4 spring onions, cut into thumb length pieces
- 250 g of asparagus, chopped in half lengthways then cut into thumb length pieces
- 1 sprinkle of fresh coriander, chopped, to serve
- 3 cloves of garlic, finely chopped
- 350 g of thai rice, to serve
Method
5 stepsStep 1
Mix together the ginger, lemon grass, lime leaves, fish sauce and sugar and put to one side.
Step 2
Meanwhile heat a wok on high and when it’s really hot add in 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.
Step 3
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.
Step 4
Finally pour over the sauce which was prepared earlier, and cook until the sauce becomes sticky (3 minutes).
Step 5
Serve immediately, topped with the fresh herbs and with the Thai rice.