Entrées

Prawns with Glass Noodles

22 oz frozen prawns

2 carrots

14 oz green asparagus

2 garlic cloves

4 chilies

3.5 oz rice noodles

1/2 bunch of fresh cilantro

2 limes

1/4 cup sesame oil

1/4 cup soy sauce

salt

1/2 cup sweet red chili sauce

Allow the prawns to defrost. Remove the shell and de-vein.
Then rinse and dry well with a paper towel.
Peel 2 carrots and chop. Pre-heat the steamer to 225°F. Wash the asparagus and cut off the ends.
Chop the asparagus into 1 inch pieces.
Place the asparagus and the carrots into the steamer and cook for 3 minutes at 225 °F.
Peel 3 garlic cloves and mince. Rinse the chilies, cut in half lengthwise, de-seed and cut into thin strips.
Cook the rice noodles in boiling water for 2 minutes.
Allow to drain in a sieve and set aside.
Wash the cilantro, pat dry and chop. Wash and halve the limes.
Heat the sesame oil in the wok. Stir-fry the garlic, prawns and chili for approx. 3 minutes.
Add the soy sauce, cilantro and asparagus and fry for another minute.
Season to taste with salt.
Arrange the rice noodles and prawns on plates, drizzle with chili sauce and serve with half a lime.

If green asparagus is not available, white can be used instead. In this case, though, the entire asparagus needs to be peeled.