This week we featured a two-part interview with Talay Thai chef Charlie Soo. Check out the other parts here and here. Charlie agreed to share one of his amazing recipes (complete with sense of humor) with Clean Plate Charlie readers. Try this one at home!
Asparagus Stir Fry with Prawns (Goong Pad Nohr Mai)
10-13 thin spears of asparagus
2 teaspoons of garlic
2 tablespoons of oil (vegetable is best)
1/4 cup of chicken/vegetable stock
Several rough chopped mushrooms
1 tablespoon of light soy sauce
A pinch of: salt, sugar and white pepper to taste And a dash of oyster sauce
Remember, you should have all ingredients at your fingertips. Stir Fry means you're shakin' your bacon! If possible, try and use fresh shrimp caught in our Florida waters. There is a huge difference. I suggest pink shrimp caught in the Keys or fresh white shrimp being currently caught off Cape Canaveral.
Wash and drain your asparagus. Cut off and peel away any rough parts and ends. Then, slice into bite size pieces.
Take your garlic and mash into a paste with the pinch of salt.
If you don't have a wok, a deep non-stick pan is preferred. If not, ghetto-rig something. Heat the wok to mid-high and add oil.with garlic paste.
Immediately, toss in asparagus and shrimp. When the shrimp are almost cooked to your taste and have changed into a familiar pink color, add the mushrooms.
Stir, shake and add the stock to a desired consistency.
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Finish by flavoring with soy, oyster sauce, sugar and pepper.
Serve with white Jasmine rice.
If you are feeling nutty, throw some cashews on top.
A cold Chang beer or glass of sauvignon blanc should wash it all down smoothly. Enjoy!