Shrimp with green asparagus and oyster sauce

Ingredients for 4 servings:

• 2 tbsp oil
• 400 g shrimp(s), medium-sized, without head
• 1 tsp cornstarch
• 1 tbsp garlic, finely chopped
• 2 shallots, diced
• 500 g asparagus, green, the lower third peeled
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, light
• ¼ tsp sugar
• 100 ml chicken broth, home-cooked
• 1 tbsp fresh ginger, finely diced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Thailand; a wonderful, fragrant quick recipe

Remove the shrimp from their shells, leaving the tail fins on. Remove the intestines. Rub in the cornstarch. Cut the asparagus diagonally into 4-5 cm long pieces, halving any thick stalks. Sauté the shrimp with a little ginger and garlic for 1-2 minutes, then remove and set aside. Add the remaining ginger and garlic to the wok along with the diced shallots and sauté for 1-2 minutes along with the asparagus, stirring constantly. Deglaze with the stock and season with fish sauce, oyster sauce, soy sauce, sugar, and pepper. Boil briefly, then add the shrimp back in and mix well. Heat briefly, then serve immediately with fragrant rice.