It would be very difficult to find anyone who would not enjoy such a succulent and tasty dish. The chilli and ginger combine to enhance the flavour of the crisp shrimp spiced with the chilli sprinkled over. A true Thai delight!
Dredge finely chopped shrimps in Panko bread crumbs. Fry in hot oil until golden brown.
Heat oil in skillet and stir the Thai Stir-Fry Curry Paste with kaffir lime leaves until aromatic. Add water and flavour with palm sugar.
Add prepared crispy fried shrimp and asparagus. Stir together and place on the river prawn tempura. Sprinkle with chilli and serve with hot steamed rice. If you wish, you can choose organic rice.
Do not use high heat otherwise the curry paste will burn.
Pick a river prawn with clear, translucent shell, intact head and clear eyes.