Ingredients:

• 400g – asparagus, cut into 4 cm lengths
• 200g – Prawns
• 5 tbsp – oil
• To be ground:
• 10 – Shallots
• 5 pieces – Garlic
• 6 – Red Chillies
• 3 tbsp – dried prawns, soaked
• 1.5 cm – toasted shrimp paste

Method:

1. Heat oil in a wok and saute ground spices until fragrant.
2. Add prawns and fry until the colour changes to pink.
3. Add asparagus and mix it well. Sprinkle 2-3 tbsp water onto the mixture and cover the wok.
4. Cook for 1 minute.
5. Add salt and sugar and mix it well.

Recipe courtesy of Sudha Mohan