Stir-Fry Aspagus with Sambal Belachan and Prawn

I’ve been buying asparagus recently every time I go to the market. As I’ve said in my previous post, asparagus is abundance in Spring season so I’m definitely not missing every opportunity to utilize it in my cooking.
 I decided to use asparagus with Asian-style stir fry method so I remembered I could do with some prawn and my favourite belachan. I bought ready-made sambal belachan when I was in Penang, Malaysia and the custom officers were kind enough to let me bring it in without confiscating it! Phewwh….


  • 2 bunches of asparagus (cut to 4 or 5cm lengths)
  • about 5 medium sized prawns (remove shell with tail intact, devein)
  • 2 cloves garlic (chopped finely)
  • 30 ml warm water
  • 2 tablespoons oil
  • 1 tablespoon of sambal belachan (ready made chilli with shrimp paste)
  • 1 teaspoon of light soya sauce
  • a pinch of salt and dash of white pepper powder


  1. Heat oil in wok on high heat. Saute garlic till beginning to brown. Stir in the belachan. Fry till fragrant.
  2. Add prawns and stir till begins to turn red. Add asparagus and seasoning.
  3. Stir well and add water. Cover lid for 30 seconds to a minute. Check to ensure that dish does not dry out. Add a little bit more water if it is dried out. Asparagus should be cooked in less than 2 minutes with just a little gravy to keep the dish moist.

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