Prawn, Asparagus, Chilli, Lemongrass & Lime Leaf Stir-Fry

Serves 2

small piece of root ginger, peeled and grated
1 stalk of lemongrass, crushed and finely chopped
4 lime leaves, thinly sliced
4tbsp fish sauce
1-2tbsp palm sugar or light muscovado sugar
1tbsp vegetable or groundnut oil
10 raw king prawns, shells removed but tails left on
1 onion, peeled and thickly sliced
1-2 small red birds eye chillies, finely chopped
3 cloves garlic, peeled and finely chopped
4 spring onions, cut into pieces
250g asparagus, halved lengthways then cut into pieces
steamed rice, to serve
fresh coriander or basil, to serve

Mix together the ginger, lemongrass, lime leaves, fish sauce and sugar, set aside.
Meanwhile heat a wok over a high heat and, when really hot, add the oil.  Once the oil is shimmering, add the prawns and stir fry for 1-2 mins until pink with slightly golden edges.  Remove with a slotted spoon.
Add the onion and stir fry for 2 mins.  Stir in the chilli, garlic and spring onion and fry for a further 4 minutes until the onions have softened.  Add the prawns back in with the asparagus and stir.
Pour over the lemongrass sauce and cook until sticky (about 2 mins).
Serve immediately with steamed rice, topped with fresh coriander or basil.