350g Brown rice (presoaked and well rinsed)
4-5 asparagus spears per person
500g frozen (defrosted) or fresh prawns
2 garlic cloves, crushed
2-3 spring onions finely chopped
Zest and juice of 1 lemon
200g baby spinach leaves
400ml coconut cream
1 tablespoon olive oil
S&P
To TOP: Fresh dill

Optional: chilli flakes

Heat up water to cook the rice. Cook as per instructions (usually 10 minute when presoaked)

Gently heat the oil in a wok and fry the garlic and spring onion. Cut the woody parts off the asparagus place half the asparagus with the spear into the wok and cut remaining parts into smaller pieces of approximately 2-3 cm length. Add to the wok. Add the coconut cream, S&P, a little chilli if desired. Add the prawns, spinach and lemon for the final few minutes, stirring at a low heat.

Drain the rice and add to the wok. Mix well and add the chopped dill.

Serve immediately