|
Asparagus is extremely popular
among the Chinese Thai. The combination of garlic and black pepper
gives this dish its spiciness. You can substitute the scallops with
prawns or other firm fish.
Ingredients
- vegetable oil - 60ml/4tbsp
- asparagus - 1 bunch, cut into
5cm/2in length
- garlic - 4 cloves, finely
chopped
- shallots - 2, finely chopped
- scallops - 450g/1lb, cleaned
- fish sauce - 30ml/2tbsp
- coarsely ground black pepper -
2.5ml/˝tsp
- coconut milk - 120ml/4fl oz/˝cup
- coriander leaves - to garnish
Method
- Heat half the oil in a wok or
large frying pan. Add the asparagus and stir-fry for about 2
minutes. Transfer the asparagus to a plate and set aside.
- Add the rest of the oil, garlic
and shallots to the same wok and fry until fragrant. Add the
scallops and cook for another 1-2 minutes.
- Return the asparagus to the wok.
Add the fish sauce, black pepper and coconut milk.
- Stir and cook for another 3-4
minutes or until the scallops and asparagus are cooked. Garnish
with the coriander leaves. Serves 4-6.
|