This has been a favourite of mine for probably 10 years, my family love it, you can make it less spicy if you like, I really love asparagus and they go so well with the prawns.
Peel and de vain prawns, put aside in fridge. Put the water on for linguini, bring to boil and add the pasta. Cook till aldente
Chop Garlic, spring onion, Dill and asparagus.
Add stock to 1/2 Cup water
Remove zest from 2 lemons chop up fine and juice them.
Heat oil and butter in wok, fry off the garlic and lemon rind, add garlic chilli sauce, sweet chilli sauce, juice of 2 lemons and add in stock, add the prawns cook for 3mins, add spring onions.
Add the asparagas cook for a further 2 mins then add cherry tomatoes and 3/4 of the dill cook for a further 2mins .
Serve with the linguini and garnish with the rest of the dill.
You can use 1/2 Cup of wine instead of the stock and also put in some cream.