Gizzi Erskine's prawn & asparagus stir fry

25 Apr 2011

Category: recipes

This Thai-inspired dish is so quick to make that it is great for lunch or a quick supper.  Its so tasty that we think it will become a weekly favorite!

Serves 2.  Preparation time 15 minutes.  Cooking time 12 minutes.



Small knob of fresh ginger, peeled and grated

Stalk of fresh lemongrass bashed and finely chopped (you can also use 'easy lemongrass')

4 fresh lime leaves, thinly sliced

4 tbsp fish sauce (nam pla)

1-2 tbsp palm sugar or light muscovado sugar

1 tbsp vegetable oil

10 fresh king prawns, head and shell removed

1 small onion, cut into slices 

1-2 small red bird's eye chillies, finely chopped

3 cloves garlic, finely chopped

4 spring onions, cut into thumb-length pieces

1 bundle (250g) asparagus, cut into half length-ways then into thumb-length pieces

fresh coriander or Thai basil to garnish


1. Mix together the ginger, lemongrass, lime leaves, fish sauce and sugar and put on one side

2. Heat the oil in a wok or large pan until it it hot and shimmering.  Add the prawns and cook until they are pink.  Remove them from the pan with a slotted spoon.

3. Add the onion to the heat and stir for 2 minutes.  Add the chilli, garlic and spring onion and stir for another 4 minutes until the onions have softened.  Add the prawns and asparagus and cook for another minute.

4. Finally pour over the spicy sauce and stir until it becomes sticky - about 3 minutes.

5. Garnish with shredded coriander or Thai basil and serve with rice.

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