Ingredients Shrimps - around 20 pcs, medium size Asparagus- 1 bunch( 8 pcs) Olive Oil - 1 tbsp For marinating shrimps Salt - 1/4 tsp Grounded pepper - 1/4 tsp Corn Starch - 1/2 tsp Galangal Powder - 1/4 tsp (optional) Chinese cooking wine/sherry wine - 1/2 tbsp(optional if you’re using fresh shrimps)
For seasoning
Salt (optional)
Ground pepper (optional)
Lemon or lime (optional)
Steps 1. Prepare Shrimps - If using frozen shrimps, thaw it completely. Insert a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail. Remove the vein with the tip of your knife. Then use your hands to open the back of the shrimps 2. Marinate Shrimps - Add all the seasonings except corn starch (salt, ground pepper, galangal powder), mix well and gently massage shrimps for a while. Coated with cooking wine. Marinate for at least 15 mins. Mix corn starch in just before you start to cook 3. Peel asparagus and cut them into similar lengths with your shrimps 4. In a sautéed pan, add 1 tbsp olive, sauté asparagus spears on high heat until lightly browned and tender. Add shrimps in, sauté until shrimps turn opaque and with lovely orange-red color. Taste and decide if you’d like to season the dish with more salt and pepper , or some lemon/lime juicy
