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| This is a lovely light dish and I think that the prawns and asparagus gotogether reallywell |
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| Ingredient |
| 13/4 cups (6 oz) prawns - washed peeled and deveined and then boiled in water for 1 minute |
| 11/4 (1 lb 2 oz) asparagus - cut into 1 inch pieces |
| 4 tablespoons oil |
| 12 cloves of garlic - chopped |
| 1/2 teaspoons sugar |
| 1 tablespoon tapioca flour dissolved in 2 tablespoons water |
Sauce |
| 3 tablespoons light soy sauce |
| 3 tablespoons oyster sauce |
| 2 cups, 16 fl oz) chicken stock |
| 3 tablespoons seasame oil |
| 1/4 teaspoon pepper |
| Preparation |
| Put the oil into a wok and when it is hot add the garlic and fry until it start to turn brawn. Then add the asparagus and stir-fry for 2 minutes. |
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Add all the sauce ingredients and stir-fry to combine. Add sugar and prawns and stir-fry for 1 minute. |
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Then over a high heat add the tapioca flour and stir-fry until the sauce is thick. Serve. |
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Mild
Serve 4 as part of a Thai meal
Preparation and cooking time: 15 minutes |
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