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Asparagus in Coconut Cream and Lemon Grass Sauce

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Asparagus in Coconut Cream and Lemon Grass Sauce

Serves : 4
Preparation time : 15 minutes
Cooking time : 20 minutes

Ingredients :

180ml water
125g grated, peeled coconut
2 tablespoons cooking oil
2 stalks lemon grass, finely sliced
2 cloves garlic, peeled and finely sliced
1.5cm young ginger, peeled and finely sliced
150g prawns (shrimps), shelled and deveined
500g asparagus spears, cut into 5cm lengths
250g bean sprouts, tailed, blanched and drained
1 red chilli, finely sliced

Method :

Combine the water and grated coconut and extract 250ml coconut milk.
Heat the cooking oil, fry the lemon grass, garlic and ginger until fragrant.
Add the asparagus, prawns (shrimps) and coconut milk and bring to a boil. Simmer on medium heat for 5 minutes or until the asparagus is tender.
Arrange the blanched bean sprouts on a serving plate, top with asparagus and garnish with red chilli slices.

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Last Updated: 07/10/08