Asparagus season is upon us! This is a super-fast stir-fry that can be thrown together in less than 10 minutes. Pair those glorious greens with plump prawns and you have a dinner that may just become your new favourite. The chillies are optional of course and can be eliminated completely, but that would be a shame as the heat of the dish complements the other Asian flavours so well. If you are cooking for two, simply double the recipe.
- 1 tsp sesame seeds
- 1 tsp sesame oil / roasted peanut oil
- 100g asparagus, trimmed into appropriate size-pieces
- 1 clove garlic, peeled and diced
- 1 tsp fresh ginger, finely diced
- ½ red chili, seeds removed and sliced (optional)
- 100g raw peeled King prawns, peeled (defrosted if using frozen)
- 1 tsp rice wine
- 1 tsp soy sauce
- Toast the sesame seeds in a hot, dry pan. Remove and set aside.
- Heat the oil in a wok and add the asparagus. Cook for a minute or two, then add the garlic, ginger and chilli*. Fry for an additional minute and then add the prawns.
- The prawns do not take very long at all – as soon as both sides have turned pink, add the rice wine and soy sauce and toss evenly to coat and finish cooking.
- Serve immediately and garnish with the toasted sesame seeds.
*Garlic tends to burn very quickly and turns bitter and unpalatable. Its good practice to add the things that take longest to cook first and add your garlic halfway through.