10 spears asparagus
12 medium /big prawns – devein and butterfly , leaving tails intact
2 potatoes – peeled and cut into ring
1/2 tbsp belacan powder
Salt & sugar to taste
3 cloves garlic
2 tbsp dried shrimps (soaked in water till soft)
3 fresh red chilli
6 red/green chilli padi
1) Wash asparagus and snap off tough ends. Cut each spear into 4 diagional cuts.
2) Bring a pot of water with 1 tsp of oil and salt to a boil. Blanch asparagus for 3 seconds, drain and set aside. Blanch potatoes till just cooked. Set aside.
3) Heat oil in a wok and saute pounded ingredients till aromatic, add in belacan powder and prawns, stir fry till prawns turns pinkish, season with salt and sugar to your preference. Add in asparagus and potatoes, toss quickly on high heat and dish onto serving plate