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Asparagus, Chilli, Lemongrass and Lime Leaf Stir Fry with King Prawns

Asparagus, Chilli, Lemongrass & Lime Leaf Stir Fry with King Prawns

    2 serving
4.9 21 ratings Review this recipe

Prep time:

Cook time:

Serves: 2

The quantities for this recipe can easily be doubled to feed a family.
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  • 1 cm ginger root, peeled and grated
  • 1 lemongrass, bashed and finely chopped
  • 4 lime leaves , thinly sliced
  • 4 tbsp fish sauce
  • 2 tbsp palm sugar, or light muscovado sugar
  • 1 tbsp 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
  • 3 cloves garlic, finely chopped
  • 4 spring onions , cut into thumb length pieces
  • 250g asparagus, chopped in half lengthways then cut into thumb length pieces
  • 1 sprinkle fresh coriander, chopped, to serve
  • 350g Thai rice, to serve


Step 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.

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