Ingredients 500g Asparagus, cut into 1 inch in length 120g Prawns, shelled 15 to 20 Dried Chillies, cut into smaller pieces 6 small Shallots, coarsely chopped 1 1/2 tsp Shrimp Paste, toasted 2 Candlenuts 1 Tbsp Sugar 4 Tbsp Peanut Oil 3 cloves Garlic, whole 1 1/2 Tbsp Lime Juice 2 Tbsp Water Sea Salt to taste Method To
make the sambal, soak the dried chili pieces with boiling water until
they are soften. Drain the chillies and make sure to get rid of the
seeds. Then combine it with shallots, candlenuts, shrimp paste and
blend them, until they become a paste. Heat 3
Tbsp of Peanut oil and cook the sambal paste in a low heat. Saute until
the sambal is fragrant, add the sugar and sea salt to taste. Dish out
and set aside. In a wok with high heat,
add the remaining 1 Tbsp oil with the garlic. Saute briefly and add in
the prawns and cook until they are pinkish in color. Then
add the asparagus and give it a quick stir . Add in the cooked sambal,
saute and mix in the water and the lime juice. Serve immediately. |