British asparagus, king prawn and chilli stir fry recipe

If you’re looking for a healthy dinner that’s easy to rustle up and tastes great, look no further than this British asparagus, king prawn and chilli stir fry recipe. It’s packed with immune system-boosting ingredients such as chilli and ginger, while the prawns add some lean protein, and the addition of asparagus adds in loads of extra vitamins and minerals.

Ingredients (serves 2)

For the stir fry:

Small knob of ginger, peeled and grated

1 stalk of lemongrass, bashed and finely chopped

4 lime leaves, thinly sliced

4tbsp fish sauce

1-2tbsp palm sugar or light muscavado sugar

1tbsp 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 bird’s eye chilli, finely chopped

3 cloves garlic, finely chopped

4 spring onions, cut into thumb-length pieces

1 bundle (around 250g) British asparagus, chopped in half lengthways then cut into thumb-length pieces

To serve:

Steamed Thai rice

Fresh coriander and/or Thai basil

Method

Mix together the ginger, lemongrass, 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 one to two minutes until the prawns have gone pink with slightly golden edges. Remove with a slotted spoon.

Throw in the onion and stir fry for two minutes. Add the chilli, garlic and spring onion and stir-fry for a further four 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, three minutes or so.

Serve immediately, topped with the fresh herbs and with the Thai rice.

Recipe courtesy of british-asparagus.co.uk