Stir-fried Scallops with Asparagus


60 ml (4 tbs) vegetable oil
1 bunch asparagus, cut into 5 cm (2 in) lengths
4 garlic cloves, finely chopped
2 shallots, finely chopped
450 g (1 lb) scallops, cleaned
30 ml (2 tbs) fish sauce
2.5 ml (1/2 tsp) coarsely ground black pepper
120 ml (4 fl oz) 1/2 cup coconut milk
coriander leaves, to garnish


Asparagus is extremely popular among the Chinese Thai. The combination of garlic and black pepper gives this dish its spiciness. You can substitute the scallops with prawns or other firm fish.

1. Heat half the oil in a wok or large frying pan. Add the asparagus and stir-fry for about 2 minutes. Transfer the asparagus to a plate and set aside.

2. Add the rest of the oil, garlic and shallots to the same wok and fry until fragrant. Add the scallops and cook for another 1 - 2 minutes.

3. Return the asparagus to the wok. Add the fish sauce, black pepper and coconut milk.

4. Stir and cook for another 3 - 4 minutes or until the scallops and asparagus are cooked. Garnish with the coriander leaves.

Serves 4-6