Asparagus and prawns in coconut milk sauce from the wok

Ingredients for 2 servings:

• 300 g prawn(s), peeled
• 500 g white asparagus, peeled, cut diagonally into 1.5 cm long slices
• 20 g ginger, peeled, finely diced
• 2 garlic cloves, finely diced
• 1 red pepper, halved lengthwise, pitted, cut crosswise into fine strips
• 1 bunch of spring onions, cut diagonally into 1.5 cm slices
• 4 tbsp oil (peanut oil)
• Cayenne pepper
• Salt
• 150 ml stock (lobster stock)
• 1 tsp cornstarch
• 200 ml coconut milk
• 2 tbsp coriander greens, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with basmati rice

Heat 2 tablespoons of oil in a wok, stir-fry the shrimp for 1-2 minutes, season with cayenne pepper and salt, and remove with a slotted spoon. Add the remaining oil to the wok and stir-fry the asparagus for 3 minutes. Add the ginger, garlic, chili peppers, and spring onions and fry briefly. Mix the cornstarch with the lobster stock, stir into the vegetables, pour in the coconut milk, bring to a boil, and simmer over medium heat for 4 minutes. Stir in the shrimp, season generously with cayenne pepper and a pinch of salt. Finally, stir in the coriander leaves.