Ingredients
1 bunch asparagus
2 cloves garlic
2 red shallots
50ml vegetable oil
450g squid, cleaned and scored
30ml fish sauce
freshly coarsely ground black pepper
100ml coconut milk
½ bunch coriander leaves
Method
- Cut the asparagus into 4-5cm batons
- Peel and finely dice the garlic and shallots
- Heat half of the oil in a wok or large frypan, stir fry the asparagus for 2-3 minutes, remove and set aside
- Add the rest of the oil to the pan and stir fry the garlic and shallots for 2-3 minutes
- Add the squid, cook for a minute or two then add the asparagus, fish sauce, pepper and coconut milk
- Stir until the squid and asparagus are cooked
- Serve with chopped coriander on top