Thai
Thai - Seafood Specialties
Seafood Specialty - Asparagus
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 300g asparagus, trimmed and cut into 5cm lengths
- • 250g large prawns, peeled and deveined
- • 4 cloves garlic, minced
- • 2 tbsp oyster sauce
- • 1 tbsp fish sauce
- • 1 tsp palm sugar
- • 1 tbsp vegetable oil
- • 1 bird's eye chili, sliced
Preparation Steps
1
Phase 1
Trim the asparagus and cut into 5cm lengths; peel and devein the prawns.
2
Phase 2
Drop the asparagus into boiling salted water for 1 minute, then drain and plunge into cold water.
3
Phase 3
Heat oil in a wok and stir-fry the garlic until golden and fragrant.
4
Phase 4
Add the prawns and stir-fry until they turn pink and curl.
5
Phase 5
Add the blanched asparagus, oyster sauce, fish sauce, and palm sugar; toss on high heat for 1 minute.
6
Phase 6
Toss in the sliced chili and serve immediately.