Stir-fried Vegetables in Prawn Sauce

Name: Stir-fried Vegetables in Prawn Sauce
Yield: Serves 4
Cuisine: Thailand
Ingredients: handful fresh coriander sprigs; 2 small fresh red Thai chillies, seeded and sliced; 2 teaspoons shrimp paste; 1½ tablespoons fish sauce or light soy sauce; 1½ tablespoons fish sauce or light soy sauce; 2 tablespoons water; 2 tablespoons oyster sauce; 2 teaspoons sugar; 1 teaspoon salt; 225 g (8 oz) fresh or tinned baby corn; 225 g (8 oz) beansprouts; 1½ tablespoons groundnut (peanut) oil; 225 g (8 oz) fresh or tinned baby corn; 1½ tablespoons groundnut (peanut) oil; 1½ tablespoons groundnut (peanut) oil; 2 tablespoons finely chopped shallots; 3 tablespoons coarsely chopped garlic; 225 g (8 oz) asparagus; 225 g (8 oz) broccoli

Preparation info

Serves
4

Difficulty
Medium

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Prawn sauce, or shrimp paste, is widely used in Thai cookery. Its distinctive aroma derives from the fermenting process by which salted shrimp meat is transformed into a rich, pungent paste. Used in proper proportions, there is nothing at all unpleasant about it and it certainly adds a new dimension to vegetables, as in this recipe.

Ingredients

225 g (8 oz) broccoli
225 g (8

Asia
Thailand
Dinner
Pescatarian
Spicy
South East Asia

Method

Separate the broccoli florets. Peel the stems and thinly slice on the diagonal. Boil in salted water for 3 minutes.

Drain thoroughly. Cut the asparagus into 4 cm (1½ in) pieces. Pick over the beans