How to make asparagus, lemongrass and prawn stir fry
Asparagus season ends on 21 June – the summer soltice – so make the most of it with this zesty stir fry, which is zhuzhed up with lemongrass and lime leaves, and perfect for sharing
Your support helps us to tell the story
This election is still a dead heat, according to most polls. In a fight with such wafer-thin margins, we need reporters on the ground talking to the people Trump and Harris are courting. Your support allows us to keep sending journalists to the story.
The Independent is trusted by 27 million Americans from across the entire political spectrum every month. Unlike many other quality news outlets, we choose not to lock you out of our reporting and analysis with paywalls. But quality journalism must still be paid for.
Help us keep bring these critical stories to light. Your support makes all the difference.
Asparagus, chilli, lemongrass and lime leaf stir fry with king prawns
Serves 2
Prep: 15 minutes
Cook: 12 minutes
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) asparagus, chopped in half lengthways then cut into thumb length pieces
To serve
Steamed Thai rice
Fresh coriander and/or Thai basil
Mix together the ginger, lemon grass, lime leaves, fish sauce and sugar and put to one side. Meanwhile heat a wok on high and when hot add 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.
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 back in and the asparagus and stir fry for a further minute.
Finally pour over the sauce which was prepared earlier, and cook until the sauce becomes sticky, 3 minutes or so. Serve immediately, topped with the fresh herbs and with the Thai rice.
Recipe from British-asparagus.co.uk
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments