Prawn & Asparagus Stir fry



Low calorie stirfry with king prawns and asparagus. 

The bright-green veggie is packed with good-for-you vitamins and minerals like vitamins A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein, and fiber. Thanks to all these nutrients, asparagus offers some serious health perks.

1 tsp butter or coconut oil

1 onion, sliced

2 garlic cloves, crushed

1 tsp ground ginger

1 red bird’s eye chilli, deseeded and finely chopped

4 spring onions, finely sliced on the diagonal

1 stalk lemongrass, bruised

2 lime leaves

3 tbsp Thai fish sauce

2 tbsp boiling water

½ tsp palm sugar

12 raw king prawns

300g asparagus, halved lengthways and cut into 3cm pieces

Coriander leaves, Thai basil leaves, lime wedges, to serve


Heat oil in a wok, and stir fry onion, garlic, ginger and chilli until softened.  Add spring onions, cook for a further minute, then add the lemongrass, lime leaves, fish sauce, water and sugar.  Stir, then add the prawns and asparagus.  Cook on high for 3 minutes or until the prawns are pink and the asparagus is al dente. Remove the lemongrass.  Servewith fresh coriander leaves, Thai basil and a wedge of lime.

Serves 2

105 calories per serve

Options – add 100g of halved baby corn (+25g) and snow peas (+35 cals) for bulk and colour.

Recipe adapted from Fast Cook by Mimi

DinnerBradford Clinic