Thai-style Prawn and Asparagus
400g asparagus,cut into 4cm lengths
200g prawns - remove shell, de-veined
1 tbsp oil
1 tbsp tomyam paste
2 kaffir lime leaves
2 tsp fish sauce
1 tsp brown sugar
Heat oil in wok,saute tomyam paste, kaffir lime leaves and lemongrass until fragrant
Add prawns and fry until the colour changes to pink
Add asparagus, cook for 1 minute.
Add fish sauce, lime juice, salt and sugar, to taste.
Best serve with hot rice