John Myers
Ingredients for 2 servings:
- 500 g asparagus, green
- 30 m.-sized shrimps, raw, frozen
- 2 onions, red
- 3 garlic cloves
- 1 piece(s) ginger, thumb-sized
- ½ lime(s), juice
- 10 cl Hoisin sauce, sweet
- dashes sriracha sauce
- oil
- Salt
- little sugar
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes
Asian
Thaw the shrimp well in advance. Marinate the shrimp with lime juice, finely chopped red onions, sliced garlic, a little oil, and finely chopped ginger for at least 1 hour. Peel the lower third of the asparagus (preferably less), trim any woody ends, and cut the stalks into bite-sized pieces. Heat a little oil in a pan. Sauté the asparagus with a little salt and a little sugar for about 3-5 minutes, add the marinated shrimp, and continue to sauté until hot. This will create a bit of a sauce, which is intentional. Use only a few drops of the Sriracha sauce (available at Asian stores). The sauce is quite spicy. Add the sweet hoisin sauce to taste; I estimate 10 cl. Cook everything for a maximum of 15 minutes. I serve it with basmati rice.
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