Stir-fried Vegetables in Prawn Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Ken Hom Cooks Thai

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.


  • 225 g (8 oz) broccoli
  • 225 g (8


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 ( in) pieces. Pick over the beans