Asparagus and Prawn Stir-fry

 
 
Asparagus and Prawn Stir-fry
 
Ingredients
 
1 tbsp vegetable/peanut oil
2 cloves garlic, sliced/chopped
200g prawns, peeled, deveined and tails intact
2 bundles asparagus, woody ends snapped off, halved crossways
2-3 bird's eye chillies, sliced
 
Sauce:
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp palm sugar (or to taste)
1 tbsp Thai sweet chilli sauce
3 tbsp water
 
Method
 
Heat oil in a wok on high heat. Add the garlic, followed by the prawns. Let the prawns cook on one side, then flip them over to cook the other side. When the prawns are almost cooked, remove and transfer them to a plate and leave the oil in the wok. Next, add the asparagus to the wok and fry for 30 seconds, then push them aside. Add the chillies and pour the sauce ingredients down the side of the wok into the centre and bring to a boil. Toss the prawns in with the asparagus and sauce, and stir-fry briefly until everything is well coated, and sauce is slightly reduced. Turn off the heat and transfer to a serving plate. Serve with steamed jasmine rice.

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