Serves 6
Preparation Time 20 minutes
Cooking Time  10 minutes

• about 500g prawns, peeled (or buy ready-cooked prawns)
• lemon juice
• 1 bunch fresh green asparagus
• 1 can white asparagus, drained
• handful of raspberries, strawberries or gooseberries, to serve
• packet of rocket, to serve
• 50ml coconut shavings (or 30ml desiccated coconut), toasted

 

Coconut Dressing

• 90ml coconut milk
• 15ml lime or lemon juice
• 2ml fish sauce
• 5ml brown sugar
• 30ml sunflower oil
• 15ml fresh coriander, chopped

1 Steam the prawns then set aside to cool. Drizzle with a little lemon juice.

2 Steam the green asparagus until it is just tender, then drain and submerge it in ice-cold water for a few minutes to retain the colour. Drain well and set aside to cool completely.

3 Dressing Mix all the ingredients together well with a hand blender.

4 Serve a few spears of both types of asparagus on each plate along with the prawns and some berries and rocket. Drizzle with the coconut dressing and sprinkle with the toasted coconut shavings.

Words and image: Ideas magazine