Sautéed Asparagus with Shrimps

Too few ratings

Difficulty

Easy 👌
10
min.
Preparation
5
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
20 shrimp
1 bag green asparagus
1 tbsp olive oil
¼ tsp salt (for marinating)
½ tsp white pepper (for marinating)
½ tsp Corn Starch(for marinating)
½ tsp Galangal powder (for marinating)
1 tsp Cooking Wine (for marinating)
salt (for sprinkling)
white pepper (for sprinkling)

Utensils

  • paring knife
  • Spoon
  • peeler
  • spatula
  • Step 1/4

    • 20 shrimp
    • paring knife

    Prepare Shrimps - If using frozen shrimps, thaw it completely. Insert a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail. Remove the vein with the tip of your knife. Then use your hands to open the back of the shrimps

  • Step 2/4

    • ¼ tsp salt (for marinating)
    • ½ tsp white pepper (for marinating)
    • ½ tsp Corn Starch(for marinating)
    • ½ tsp Galangal powder (for marinating)
    • 1 tsp Cooking Wine (for marinating)
    • Spoon

    Marinate Shrimps - Add all the seasonings except corn starch (salt, ground pepper, galangal powder), mix well and gently massage shrimps for a while. Coated with cooking wine. Marinate for at least 15 mins. Mix corn starch in just before you start to cook

  • Step 3/4

    • 1 bag green asparagus
    • peeler

    Peel asparagus and cut them into similar lengths with your shrimps

  • Step 4/4

    • 1 tbsp olive oil
    • salt (for sprinkling)
    • white pepper (for sprinkling)
    • spatula

    In a sautéed pan, add 1 tbsp olive, sauté asparagus spears on high heat until lightly browned and tender. Add shrimps in, sauté until shrimps turn opaque and with lovely orange-red color. Taste and decide if you’d like to season the dish with more salt and pepper , or some lemon/lime juicy

More delicious ideas for you