Asparagus Spears and Crab Tails From the Wok

A more wonderful asparagus recipe:

1. cut the crab tails in half lengthwise and remove the intestines. Remove the peel from the lower third of the green asparagus spears and the peel from the white asparagus spears; cut the ends of the asparagus spears into small pieces. Cut spears diagonally into 1½ cm pieces. Remove peel from ginger and dice very finely. Chop garlic finely. Halve pepper lengthwise, remove seeds and cut diagonally into narrow strips. Clean scallions and also cut diagonally into 1½ cm pieces.

2. Heat 2 tbsp. oil in a wok until very hot. Sauté crab tails in it for 1-2 minutes, turning, and season with cayenne pepper and salt.

Remove crab tails with a slotted ladle and set aside. Add remaining oil to wok form. Sauté asparagus spears in it for about 3 minutes, turning. Add garlic, peppers, ginger and spring onions and fry briefly. 3.

Stir lobster stock with cornstarch until smooth and stir into vegetables. Add coconut milk, bring to a boil and do over medium heat for 4 minutes. Fold in crab tails and season vigorously with cayenne pepper, a tiny bit of salt and a few drops of fish sauce. As a final step, pluck the cilantro leaves and fold in. Serve with basmati rice.

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