Prawn Asparagus Stir Fry


  • 100g Prawns, shelled and de-veined
  • 1 bunch Asparagus, remove the woody part, cut diagonally
  • 1 Shallot, chopped
  • 1 clove of Garlic, minced
  • 1 red Chili, de-seeded and chopped
  • 1 cm Ginger, grated
  • 1 stalk Lemongrass, bruised
  • 2 Tbsp boiling Water
  • juice of 1/2 Lime
  • handful of Coriander leaves
  • handful of Basil leaves
  • wedge of Lime
  1. Heat a Teflon pan with a splash of water. Cook the garlic, ginger and chili till soft. Add the shallots, cook for a further minute or two.
  2. Add the lemongrass, lime and boiling water. Simmer for about 5 minutes.
  3. Add the prawns and asparagus. Continue to cook for another 3 minutes or until the prawns are pink and the asparagus is al dente.
  4. Remove the lemongrass. Serve with coriander and basil leaves and a wedge of lime.

NOTE: Be careful not to over cook seafood as it continues to cook after the heat is turned off.