Last weekend friends came to stay for the weekend and I was making dinner for us all on Saturday night. I decided I didn’t want to spent too much time in the kitchen but I wanted dinner to have a little bit of a wow factor! This very easy (and delicious) prawn and asparagus stir fry was a real hit and this is how I made it!
It is adapted from an Ocado recipe as their recipe was a little too faffy for me, and I wanted something that would be easy to replicate mid-week too! Don’t be put off by the number of ingredients, it really is very easy!
- 2tsp Easy Ginger /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
- Frozen chopped shallots/1 onion , cut into thick slices
- 2tsp Easy Chillie/ 2 red chillies , finely chopped
- 3 tsp Easy Garlic/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
- 350g Thai rice, to serve ( I bought this pre-prepared)
Mix together the ginger, lemon grass, lime leaves, and put to one side. Mix together the fish sauce and the sugar.
Meanwhile heat a wok on high and when it’s really hot add in the oil. 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 and the asparagus in and stir fry for a further 2 minutes.
Finally pour over the sauce which was prepared earlier, and cook until the sauce becomes sticky and the prawn are fully pink ( approx 3 minutes).
Serve immediately, topped with the fresh corriander if you gave some (we didn’t) and serve with the Thai rice/any rice will do!
Total time required 15
- Preparation time:
- Cooking time:
Why not PIN this and cook it another day!