- 1 tbsp olive oil
- 10 cooked king prawns
- 1 Scotch Bonnet chilli, finely chopped
- small bunch asparagus, blanched
- small handful fresh coriander, chopped
- 1 lime, juice only
- salt and freshly ground black pepper
- Heat the olive oil in a wok, add the prawns and chilli and fry for one minute.
- Add the blanched asparagus to the wok and stir fry for 1-2 minutes. Add the coriander and lime juice and season well with salt and freshly ground black pepper. Serve immediately