Prawns with mushrooms and asparagus

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Ingredients for 2 people

  • King prawn tails: 300g
  • Asparagus: a bunch
  • Mushrooms: 250g
  • Shallots: 1
  • Hot chili pepper
  • Curry powder: 1 teaspoon
  • Extra virgin olive oil
  • Salt


  1. Clean the prawns: remove the heads and pull off the legs, peel off the shell, and then remove the vein. Rinse under running water and pat dry with a paper towel.
  2. Clean and cut the mushrooms into rough pieces. Chop up the pepper and the shallots. Keep aside.
  3. Snap off the tough ends of the asparagus and put the spear into boiling water for a few seconds, drain and rinse them under running cold water to keep the color bright. Cut them into
  4. In a pan with a little oil, the shallot and the chili pepper, pan fry the mushrooms for a few minutes. Take them out and keep aside. In the same pan, cook the prawns for a few minutes.
  5. Then put the mushrooms and the asparagus back into the pan with the prawns. Stir fry and add the curry, season to taste and serve.

About Ambra Orazi

This is me, Ambra. I am a food-blogger, a food-lover, a food-writer, and I am a loving mum and wife. I cope with digital pr activities, I write articles for specialized magazines, I hold cooking courses and I cook at my client’s home on request. I love to cook delicious but healthy recipes. I cook plain and simple food which highlights the pure taste of each single ingredient as it is. I think that my way of dealing with the food gets really well with the mission of Lotus Flower PCOS.