Serves 4-6
Preparation 20 minutes
Cook 10 minutes
Ingredients
1 bunch British asparagus spears
1 large carrot
1 courgette
1 shallot, finely sliced
1 clove garlic, finely sliced
2 tbsp sunflower oil
1 tbsp fresh mint
½ tsp Barts Spices dried red chilli
Fresh coconut to garnish
for the dressing:
Juice of 1 lime
2 tbsp Kikkoman soy sauce
1 tsp palm sugar or light brown sugar
½ tsp shrimp paste
Method
1
Prepare the asparagus, carrot and courgette by cutting into long thin strips and place in a large mixing bowl.
2
Heat the oil in a small frying pan until hot and fry the shallot slices over a high heat until they are golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Then add the garlic to the oil and fry until crisp, remove and drain on kitchen paper
3
Make the dressing by whisking all the ingredients together, then pour over the vegetables and toss to mix and arrange on a serving plate.
4
Scatter over the crispy fried shallot and garlic, followed by the mint, chilli and some finely grated fresh coconut and serve immediately.
