Summary

Ingredients

• 2 tablespoons oil
• 400 g shrimp (s), medium-sized, headless
• 1 teaspoon cornstarch
• 1 tablespoon garlic, finely chopped
• 2 shallot (s), diced
• 500 g asparaus, reen, the lower third peeled
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce, light
• 0.25 teaspoon ¼ sugar
• 100 ml chicken broth, self-cooked
• 1 tablespoon ginger, fresh, finely diced

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Instructions

1. Remove the prawns from the shell, leaving the tail fin on them. Remove the bowel. Massage in the cornstarch. Cut the asparagus diagonally into 4 - 5 cm long pieces, halve the thick sticks.
2. Fry the prawns with a little ginger and garlic for 1 - 2 minutes, then remove and set aside.
3. Put the remaining ginger and garlic with the shallot cubes in the wok and fry together with the asparagus for 1 - 2 minutes, stirring constantly. Deglaze with the broth and season with fish sauce, oyster sauce, soy sauce, sugar and pepper. Cook through briefly, then add the prawns again and mix well.
4. Just heat up briefly, then serve immediately with fragrant rice.