Ingredients
- 200 grammes of asparagus (choose tender parts as per technique above)
- 10 grammes or approximately 2 teaspoons of belacan
- 30 grammes of dried prawns (pre-soaked for 15 minutes)
- 5 cloves garlic
- 5 cloves shallots
- 3 to 5 pieces red chilli (remove seeds)
- 1/2 cup warm water
- 4 tablespoons palm oil
Method
Pound or blend belacan, pre-soaked dried prawns, garlic, shallots and chilli till it forms a paste.
Heat 2 tablespoons oil in wok on medium heat and saute belacan mix till aromatic / light brown. Add some oil if it starts to burn before becoming brown. Note that the belacan mix absorbs oil like tissue paper and therefore, you should try not to use too much oil or your asparagus will be found swimming in oil later.
Increase heat to high and add asparagus. Stir well and sprinkle warm water occasionally (you don't have to use all the water above) to keep it moist and to let the dish cook in a little steam (but not soaking in water). Cook for about 2 minutes. No seasoning is required as the belacan mix is quite salty. You might want to sprinkle some sugar if you find it too salty.
*thanks to Minah Ali
