John Myers
Contents
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Ingredients
To garnish:
- 12 piece Asparagus, green, fresh
- Fish sauce, light colored
- 3 tbsp Unsalted butter
- 16 Prawns, fresh or frozen, approx. 13-14 cm
- 2 tbsp Almond flakes, white
- Cashews
- Flowers and leaves
Instructions
- Wash the fresh prawns and the thawed frozen food. Remove the head of all prawns with a twist and then wash all of them again. Cut each shrimp on the back with small scissors up to the last segment (leave this segment and the tail as you like), peel off the chitin shell, remove the black intestine and otherwise pull the body out of the last segment.
- Cut the lettuce into leaves, wash and spin dry. Line a serving bowl with it.
- Wash the fresh, green asparagus, cut off approx. 2 cm at the lower end, peel from the lower half. Discard the shells and the remains of the cape. Cut off the heads in about 4 cm length and use them for another side dish.
- Boil the asparagus spears in a pan with very little water for 3 minutes. Take out of the brew and have it ready. Season the asparagus water with 1-2 teaspoons of fish sauce to taste. Add the butter and melt. Add the prawns and let them turn pink while swirling. Lift out of the sauce with a slotted spoon and distribute on the lettuce leaves. Put the asparagus in the pan, toss briefly and add to the prawns.
- Finally, add the flaked almonds to the leftover sauce and let them warm up. Drizzle the sauce with the almonds over the prawns, garnish, serve warm and enjoy.
Note:
- The buttered asparagus spears are too smooth for plastic sticks. Less experienced eaters can then splatter themselves splendidly.
