Asparagus with Shrimp Balls
A classic Zhejiang home-style stir-fry pairing fresh asparagus with shrimp balls. The shrimp is tender and juicy, the asparagus crisp and refreshing, making for a bright, flavorful, and delicious dish.
Ingredients
Medium shrimp (soaked in diluted salt water for 20 minutes, then heads removed and shells peeled, slit along the back, with two diagonal cuts on each side)
480 g
Fresh asparagus (tough skin removed from root ends, washed)
6
Scallion whites (cut into long sections)
1
Ginger slices
2 slices
Carrot flowers
several slices
Oil (for stir-frying asparagus and shrimp)
5 tbsp
Oil
1 tsp
Wine (shrimp seasoning)
to taste
Cornstarch (shrimp seasoning)
1 tsp
Salt (asparagus seasoning)
1/3 tsp
Water (asparagus seasoning)
3 tbsp
Salt (thickening sauce)
1/3 tsp
Sugar (thickening sauce)
1/3 tsp
Sesame oil (thickening sauce)
1 tsp
Cornstarch (thickening sauce)
1 tsp
Water (thickening sauce)
2 tbsp
Instructions
1
Prepare the shrimp
Wash the shrimp and soak them in diluted salt water (2 cups water with 1 tsp salt) for 20 minutes. Remove the heads and peel the shells, then slit along the back (without slicing all the way through) and make two diagonal cuts on each side. Mix with the shrimp seasonings.
2
Prepare asparagus and scallions
Remove the tough skin from the root ends of the asparagus and wash them. Cut the scallion whites into long sections.
3
Stir-fry the asparagus
Heat 2 tbsp oil, add the asparagus and stir-fry briefly. Add the asparagus seasonings and stir-fry over high heat until cooked through. Remove and arrange on a serving plate.
4
Stir-fry the shrimp
Heat 3 tbsp oil, add the shrimp over medium heat and quickly stir-fry until they change color, then remove.
5
Combine
In the wok, sauté the ginger and scallion whites until fragrant. Add the shrimp and carrot flowers, splash in the wine, and stir-fry evenly. Discard the ginger and scallion whites, then add the thickening sauce and toss to coat. Plate over the fresh asparagus to finish.
