Summary

Ingredients

• 60 ml vegetable oil
• 1 bunch asparagus, Thai
• 4 clove (s) garlic
• 2 shallot (s)
• 500 g scallop (s), cleaned
• 2 tablespoon fish sauce
• 1 teaspoon black pepper
• 150 ml coconut milk
• some coriander green for garnish

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Instructions

1. Cut the asparagus into pieces approx. 5 cm long. Peel and finely chop the garlic. Peel the shallots and cut them into very thin rings.
2. Heat half of the oil in a wok and stir-fry the asparagus for about 2 minutes. Then take it out and set it aside.
3. Fry the garlic and shallots in the remaining oil until they are fragrant. Add the scallops and stir-fry for about 1 to 2 minutes.
4. Put the asparagus back in the wok. Add the fish sauce, black pepper and coconut milk and fry for another 3 to 4 minutes. Serve garnished with coriander leaves.
5. Serve with rice.
6. Tip: This dish can also be made very well with shrimp or firm fish.