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

11th April 2014

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Stir fry is a staple of student life – if it’s not a regular fixture in your kitchen, it probably should be. It’s the quickest, cheapest way to whip up a whole load of veggies (and some fortifying meat) in just one pan... also, you basically can’t get it wrong. Time to dig out that wok!

Serves: 2

Preparation time: 15 minutes

Cooking time: 12 minutes

You’ll need:

a 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) British asparagus, chopped in half lengthways then cut into thumb length pieces

Steamed Thai rice to serve

Fresh coriander and/or Thai basil to serve

What to do:

1. Mix together the ginger, lemon grass, lime leaves, fish sauce and sugar and put to one side.

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.

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.

4. Add the prawns back in and the British asparagus and stir fry for a further minute.

5. Finally pour over the sauce which was prepared earlier, and cook until the sauce becomes sticky (3 minutes).

6. Serve immediately, topped with the fresh herbs and with the Thai rice.

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