Sambal Belacan Asparagus recipe
A Malaysian-inspired Sambal Belacan Asparagus recipe that is perfect for any occasion!
Ingredients
- 10 large asparagus snapped into 2 inch length pieces*
- 2 cloves garlic - finely chopped
- 1 tbsp sambal belacan you can get the recipe here
- 6 small to medium prawns optional
- 1/8 tsp salt or to taste
- 4 tbsp water
- 1 tbsp peanut or vegetable oil
Instructions
- Heat oil in a wok or frying pan. Once oil is heated, turn the fire down to medium-low.
- Toss in garlic and stir-fry for 1 minute. Adjust the fire to low if needed as you want to infuse the garlic in oil without burning it.
- Add sambal belacan. Turn up the fire to medium and stir fry for 1-2 minutes.
- Add prawns. Cook until the prawns turn slightly pink (half cooked).
- Finally, add in the asparagus and continue to stir-fry on medium heat. Start adding one or two tablespoon of water. Turn up the heat to high. Stir and toss to make sure the asparagus cooks evenly.
- Add two more tablespoon of water for more liquid. Add salt and stir occasionally. Asparagus should take about 5 - 7 minutess to cook. Test by using your spatula to cut through one of the spears. It should be easy to cut but still crunchy.
- Serve hot with rice. Sometimes I add a squeeze of lime juice over it.
Notes
*Tip: Snapping Asparagus
Starting at the tip of the asparagus, bend the stem and snap off about a 2 inch length piece (a fresh asparagus should snap easily). Keep snapping off 2 inch pieces until you come to the resistance point where it is too fibrous to snap. Discard the fibrous ends of the asparagus (or you can peel the fibrous part and add it to a soup).
Tried this recipe?Let us know how it was!