Random thought: asparagus looks more like fingers than ladies fingers (bhindi), in my opinion. Stubby, weird fingers, but still.
Ladies fingers (bhindi) look like talons that come off some strange and massive creature from a long distant past.
Sambal asparagus (well, sambal-anything really) is one of my favourite vegetables to eat in restaurants, but not to eat at home. Why? It’s more hassle than the garlic-oyster-sauce variety. But well, the result is worth it. And if you make loads of sambal and store it like Rasa Malaysia suggests, then I suppose a sambal-vegetable should be faster than any other sort. I’m an inconsistent sambal-eater at home, so I didn’t bother making extra.
As you might have guessed by now, you can make sambal-anything and it will still taste good. Mostly green veg will work the best (I think), but it would be nice with eggplant too. Perhaps pumpkin? I’ll have to try that.
Adapted from Rasa Malaysia. I reduced the sambal amount because I only wanted enough for this dish, so the proportions are just slightly different.
5 dried chillies
2 fresh chillies
1 clove garlic
1 teasp belacan
200g asparagus – use young asparagus, or peel it! I forgot and served unpeeled large asparagus, fellow diners were not amused
A few prawns – with the shell removed is easier to eat
1/4 teasp sugar
1/4 teasp fish sauce
- Blend the chillies (dried and fresh), shallots, garlic, and belacan into a thick paste.
- Fry the sambal in a wok in a little oil, until you smell the belacan (believe me, you won’t miss it. Open your windows).
- Add the prawns and stir them in quickly, then dump in the asparagus.
- Add the fish sauce and sugar, and stir in. Taste, and adjust as needed. Keep cooking until the asparagus is done through.