Prawns in chili with asparagus


Serves 2-4

  • 12 asparagus spears, trimmed
  • 1 Tbsp vegetable oil
  • ½ lemon sea salt
  • 10-12 prawns, cleaned tails on
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, finely diced, or grated on a microplane
  • ½ shallot, finely diced
  • sea salt
  • ½ green chili, deseeded, finely chopped
  • ½ red chili, deseeded, finely chopped
  • 1 tsp chopped chives
  • ½ lemon
  • garnish with red amaranth and chervil (optional)
  • ½ green chili, finely sliced


  1. In a frying pan, drizzle the vegetable oil in and bring up to high heat. Toss in the asparagus spears and cook until blistered and softened, about 3-4 minutes. Finish with sea salt and a squeeze of lemon. Keep warm.
  2. In a non-stick skillet, sauté the garlic and shallots in the olive oil until just softened. Add the prawns and sauté, after about 1 min, add the red and green chilies. Toss in the chopped chives. Cook until just done and tip on to a plate to stop the cooking, finish with sea salt and a squeeze of lemon. Place the asparagus on a plate and top with the prawns.
  3. Garnish with fresh chili slices, red amaranth and chervil.

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