Prawn & Asparagus With Spicy Sauce
By: Emily
Published: Tuesday, July 27, 2010 - 5:17am

Ingredients




400 grams raw prawns, shelled& deveined
2 bunchs asparagus, cut lengthwise into 3 parts
3 shallots, thinly sliced
3 teaspoons garlic cloves (1 ½ garlic paste)
1 teaspoon cm thick ginger (¼ ginger paste)
3 kaffir leaves (lime leaves)
1 1/2 teaspoons crushed fresh chillies
1 teaspoon fish sauce
1/2 Juice from lime
Brown sugar to taste

Preparation

1 Blanched asparagus with a little salt. Set aside. 2 Pound together ginger & garlic with a little salt to form a paste. Skip this step if you used ginger & garlic paste from the jar. 3 Heat wok with 2 tbps of oil on medium flame. 4 Once the oil is heated, add shallots and saute until golden brown. 5 Add ginger, garlic paste and kaffir leaves and saute until aromatic. 6 Turn down the flame to low, stir in chilli paste, fish sauce into the wok mixture to combine. Cook on lowest possible flame for 1 minute or until the oil separates from the sauce. (Please be careful of the splattering oil as you add in the chilli paste & fish sauce). 7 Stir in prawns to coat with the mixture. 8 Once the prawns are cooked, toss in asparagus to combine. At the stage, taste the sauce. Since fish sauce is added, I don’t think salt is required. However, I add some brown sugar to mellow down the spiciness of the dish. 9 Before serving, squeeze some lime juice over the dish. Best served with rice