Prawn and Asparagus Stir Fry

Another classic Prawn Stir Fry Recipe this time with fabulous Asparagus.  Interesting vegetable is asparagus….  Thais call it “Normai Falang” which directly translates to “Bamboo Foreign”, I had never noticed before but the stem of asparagus does look a little like young bamboo stalks.  As usual Thais give it a devastatingly simple and descriptive name.

Okay, back to the Prawn and Asparagus stir fry recipe at hand, the abbreviated recipe is below with links to the full recipe.  Frankly, it’s such a simple recipe, there is not much between the full and abridged versions.  A very quick and easy recipe to make with little preparation needed apart from shelling and gutting the Prawns.

Khwanjai shares a really neat trick in the full video tutorial for getting super crunchy “fully cooked” veggies which woks for all crunchy veggies, not just asparagus!

As you will also see “Moo Daeng”, (our mother cat) is in the background scavenging for the prawn shells, she is joined later on by one of her offspring!  Oh the joys of living in rural Thailand!

If you are a bit new to Thai cooking, if you are a regular “Thai Foodie” or even a seasoned chef, you’re going to learn something from Khwanjai’s Thai Cooking School

You can also sign up for Khwanjai’s Cooking School here http://thaifood-tv.com/thai-cooking-classes

Warmest Regards

Jules and ‘er Ladyship

Here’s Where you’ll find the Full Prawn and Asparagus Stir Fry Class

Below is a basic, quick guide to the recipe together with this tiny preview video

Prawn Stir Fry with Asparagus

How to Cook a Prawn Stir Fry

Ingredients:
King or Tiger Prawns
Asparagus
Garlic
Seasoning Sauce
Oyster Sauce
Sugar
Chicken Stock
Oil

Preparatum:
Peel and gut the prawns
Skin and crush garlic
Cut Asparagus into short logs

Cooking:
Blanch the asparagus first
Stir fry the garlic very briefly
Sdd prawns – stir fry until cooked
Add asparagus and a little water
Now add seasoning sauce and oyster sauce, sugar and chicken stock
Stir together briefly and that’s it

Serving Suggestion:
Serve with some lovely Jasmine rice as a meal on it’s own or as we would have it….

Stick it on the table next to Khwanjais Chicken Red Curry and maybe a delicious Thai Omelette or the delicious (soufflé like), Steamed Eggs plus you could add (while you have the prawns out) Tom Yum Goong (Spicy Sour Prawn Soup) the idea being to have a series of dishes that contrast and compliment each other!  Take a look at our comprehensive Thai Cooking School Video Library

Finish the banquet off with a big bowl of fresh crunchy veggies such as lettuce, cucumber, coriander, green beans, Thai green egg plants and so on!

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