I’m a fan of light meals consisting of seafood and vegetables.  I make these simple inexpensive meals by buying fresh seafood from my local butcher and fresh vegetables from a local produce store.

• One Pound of Prawns
• One bunch of Asperagus
• Three bunches of Baby Bok Choy
• Five Cloves of Garlic Cloves
• Dash of Soy Sauce
• Tablespoon of Olive Oil for Prawns
• Tablespoon of Olive Oil for Vegetables
• Juice from One Lemon for Prawns
• Spices: Cayenne, Pepper, Salt – sparingly

First I de-veined the prawns and put them in a bowl with a little lemon juice, added pepper and a tiny dash of cayenne. Simply done. I cooked them for about 10 minutes until done.

I cooked the vegetables seperately from the prawns. The veggies and prawns often cook differently and I wanted some veggies to be crisp and others cooked, so I did them in the following order:

• Heat up oil and garlic
• Then add onions
• Then the baby boy choy
• Then added a dash of soy sauce and water
• Sautee for a few minutes
• Then finish by adding salt, pepper and spice to taste

I removed the veggies and added the asperagus to the same pan with a little butter, retaining some of the juices but stirring often. I cook them and remove them from the pan and serve.