I always try to cook with minimal time. For this recipe, instead of pounding chillies with onion and garlic, I resorted to use the sambal belacan kept in the fridge.
I packet of asparagus (about 16 sticks inside)
4 tablespoon of dried prawns (soaked and pounded coarsely)
1 teaspoon of sambal belacan
1 medium size onion (chopped)
5 peeps garlic (chopped)
3 tablespoon of oil
salt to taste
Wash and cut asparagus into bite sizes. Heat wok, add water, a few drops of oil and the asparagus.
Boil the asparagus to the level of crunchiness according to your taste. Remove and submerge into a bowl of cold water to stop the cooking process. Add oil into the wok and when oil is hot, put in the pounded dried prawns and cook for 3 minutes. Add the onion and garlic until the hear the pooping sound coming.
Add in the boiled asparagus and salt to taste. Fry for 2 minutes and remove.