Let the shrimp thaw. Discard the defrost water. If a distinct black stripe is visible on the back of the shrimp, cut open with a knife and remove the intestines with tweezers. Wash the fresh, green asparagus, cap approx. 2 cm at the lower end, peel from the lower half. Discard the shells and the remains of the cape. Blanch in vegetable or chicken stock for 3 minutes. Cut into bite-sized pieces.
Wash the peppers, cap at the top, cut open lengthways, fold open and core. Cut transversely into thin threads. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems.
Mix the ingredients for the dressing and dipping and keep them ready. Wash the lettuce and cover the serving plates with it. Slice the julienne threads from a washed and peeled carrot and sprinkle over the lettuce leaves. Make sections of the lime to the right and left of the middle, remove the stone and add to it.
Steam the prawns in the colander until they are just pink. Distribute on the serving plates, drizzle with the dressing and serve immediately with the dip sauce in the extra bowl and enjoy.