John Myers
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Prawns with Green Asparagus – Gung Pad Noh May Farang
The perfect prawns with green asparagus – gung pad noh may farang recipe with a picture and simple step-by-step instructions.
For the sauce:
- 2 tbsp Fish sauce. (Kecap Ikan)
- 2 Pinches Black pepper, fresh from the mill
- 250 g Asparagus, green, fresh
- 3 medium-sized Cloves of garlic, fresh
- 2 tbsp Sunflower oil
- 2 tbsp Oyster sauce, (Saus Tiram)
- 1 tsp Sambal Bangkok ala Siu, (see appendix)
- 1 tbsp Sugar, fine, white
- 1 tbsp Lime juice, fresh
- 2 tbsp Orange juice
- 2 tbsp Rice wine
- 1 tsp Tapioca flour
- Thaw the prawns and dry them with paper towels. Mix the fish sauce with the pepper and marinate the prawns in it. Cut the asparagus at the bottom approx. 4 cm, peel down from the middle and cut across into approx. 4 cm long pieces. Have the heads ready separately.
- Blanch the asparagus pieces for 2 minutes in a sufficient amount of boiling water, but only 1 minute for the heads.
- Dry the prawns again with paper towels. Cap the garlic cloves at both ends, peel and cut into small pieces. Mix the ingredients for the sauce homogeneously.
- Heat a wok and add the sunflower oil and let it get hot. Add the garlic and stir-fry for 30 seconds. Then add all of the asparagus pieces and stir-fry for 1 minute.
- Reduce the heat, put the asparagus pieces on the edge and place the prawns in the middle. Fry pink on both sides, then add the sauce and mix everything well.
- Place on the prepared serving plates, garnish, serve warm and enjoy.
Attachment:
- Appendix: Sambal Bangkok ala Siu: Sambal Bangkok ala Siu
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