Lynne Mullins' Sauteed King Prawns with Asparagus and Chilli Plum Sauce

Ingredients

1 tbsp vegetable oil
12 large raw king prawns, shelled and de veined, with tails intact
2 cups chicken stock
8 asparagus spears, cut in half
2 cloves garlic, finely chopped
4 tbsp plum sauce
2 tbsp sweet chilli sauce
salt and pepper
1 green onion
3 sprigs coriander

Method
Heat vegetable oil in a large wok or pan and stir fry prawns over medium high heat until they just change colour.

Remove and set aside.

Pour chicken stock into a saucepan and bring to the boil.

Trim base of asparagus if stems are very thick with a vegetable peeler and add to stock.

Simmer for 3 minutes. Remove and drain.

Combine garlic, plum sauce, sweet chilli sauce, salt and pepper in a small bowl.

Toss prawns with plum sauce mixture.

Chop green onion and coriander together.