Asparagus and shrimp from the wok

Ingredients for 4 servings:

• 25 prawns without shell and tail
• 3 tbsp wok oil
• Cayenne pepper
• Salt
• 2 tbsp wok oil
• 500 g asparagus, white
• 500 g asparagus, green
• 25 g ginger root
• 3 garlic cloves
• 1 red pepper
• 1 bunch of spring onions
• 400 ml lobster stock
• 2 tbsp cornstarch
• 300 ml coconut milk, unsweetened
• 1 tbsp Thai curry paste, green
• Chinese fish sauce (from anchovy extract)
• ½ bunch coriander leaves
• oyster sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a different Thai style

Halve the shrimp lengthwise and remove the intestines. Peel the green asparagus along the lower third and the white asparagus completely. Trim the asparagus ends. Cut the stalks diagonally into 2 cm pieces. Peel the ginger and finely grate. Peel and finely chop the garlic. Halve the pepper, remove the seeds, and slice crosswise into fine strips. Trim the spring onions and slice diagonally into 1.5 cm pieces. Heat 3 tablespoons of oil in a wok until very hot. Stir-fry the shrimp for 1-2 minutes, turning frequently. Season with salt and cayenne pepper, remove and set aside. Add the remaining oil to the wok. Stir-fry the white asparagus for about 5 minutes, turning frequently. Add the green asparagus and stir-fry for another 3 minutes. Add the ginger, garlic, peppers, and spring onions and stir-fry briefly. Roughly chop the coriander leaves. Mix a little lobster stock with cornstarch until smooth and stir into the vegetables. Add the coconut milk, bring to a boil, and cook over medium heat for about 5-6 minutes, gradually stirring in the remaining lobster stock. Stir in the Thai curry. Fold in the shrimp and season generously with a little cayenne pepper, a pinch of salt, and a few dashes of fish sauce (or more Thai curry if desired). Finally, fold in the coriander leaves and finish with a few dashes of oyster sauce. Serve with basmati rice.