Asparagus and Prawns from Wok
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 25 prawns without shell or tail
- 500 g asparaus, white
- 500 g asparaus, reen
- 25 g iner, fresher
- 3 cloves garlic
- 1 red pepper (s)
- 1 bunch spring onion (s)
- 5 tablespoon oil, stir fry
- Cayenne pepper
- salt
- 400 ml stock, (lobster stock)
- 2 tablespoon cornstarch
- 300 ml coconut milk, (without sugar)
- Fish sauce, Chinese (made from anchovy extract)
- 0.5 ½ bunch coriander greens, fresh
- 1 tablespoon curry, (green Thai curry)
- Oyster sauce
Print Recipe
Pin Recipe Instructions
- Halve the prawns lengthways and remove the intestines.
- Peel the green asparagus on the lower third, peel the white asparagus completely, cut off the ends. Cut the sticks diagonally into 2 cm pieces. Peel and finely grate the ginger, finely chop the garlic. Halve the pepper, remove the core and cut across into fine strips. Clean the spring onions and cut diagonally into 1.5 cm pieces.
- Let 3 tablespoons of oil get very hot in the wok. Fry the prawns in it for 1 - 2 minutes while turning, season with salt and cayenne pepper, remove and set aside.
- Put the rest of the oil in the wok. Fry the white asparagus for about 5 minutes while turning, add the green asparagus and fry for 3 more minutes. Add ginger, garlic, peppers and spring onions and fry briefly.
- Roughly chop the coriander leaves. Stir some lobster stock with cornstarch until smooth and stir into the vegetables, add coconut milk, bring to the boil and cook over medium heat for about 5 - 6 minutes, gradually stirring in the remaining lobster stock. Stir in Thai curry. Fold in the prawns and season them heartily with a little cayenne pepper, a little salt and a dash of fish sauce (possibly another Thai curry). Finally fold in the coriander leaves and add a few squirts of the oyster sauce to taste.
- Serve with basmati rice.
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