I’m here to give you an easy meal that any buffoon can make whilst out in the great outdoors. When I say ‘any buffoon’, I obviously mean me.

Up until I made this, I genuinely didn’t know the difference between shrimps and prawns, I thought they were the same - they’re not. Anyhow, this little stir-fry is dead easy to make and incredibly tasty.

Having made this a few times now, I’d recommend adding some rice to the mix as it soaks up the tasty juice.  My usual go-to rice is Uncle Bens 10 minute boil in the bag type.

Equipment needed

• Single burner (or double burner if you want rice)

• Frying pan

• Chopping board

• Sharp knife

• Wooden spoon

Ingredients (for 1)

• 1 tablespoon oil

• 150 g prawns

• 150 g asparagus, trimmed

• Chilli flakes, to taste

• ½ tsp crushed garlic paste

• ½ tsp crushed ginger paste

• 1 tbsp low sodium soy sauce or soy sauce

• ½ lemon

• ½ teaspoon salt (if you use normal soy sauce then I wouldn’t bother adding salt)

Instructions

1. Trim the asparagus stalks.

2. Heat oil in a large frying pan, over medium-high heat

3. Add the asparagus, chilli flakes, ginger and garlic, and stir frequently until the asparagus is almost done.

4. Add the prawns to the pan, and add the soy sauce. Stir until the ingredients are well combined.

5. Just before the dish is ready, squeeze in the lemon juice, stir once more, then serve whilst hot.

Enjoy!