This stir-fried dish is one of those recipes that taps a diverse array of ingredients, such as ginger, garlic, sesame oil and
oyster sauce to create a wonderful aroma and taste. It is also a versatile recipe that can easily be made a vegetarian dish.
The lightly deep-fried shrimp takes on the flavor beautifully to make this dish a main course. The contrast of colors from the crisp
green asparagus and bright orange carrots not only add to the presentation, but boost the nutritional value and make this
dish a hearty and soothing stir-fried dish perfect for every season, including a cold winter.
Preparation
- Peel and devein shrimp. If desired, leave shell on the tail.
- Peel off garlic skin. Clean and pat dry. Slice into thin slices.
- Peel off ginger skin. Clean, pat dry and mince the ginger.
- Cut asparagus into 1 1/2" - 2" long pieces. Clean, drain and set aside.
- Peel off carrot skin. Clean and cut into small cubes.
Directions
- Add potato flour, egg white and shrimp into a bowl. Mix them all together.
- Heat oil until hot. Turn the heat down to medium-high. Quickly place marinated shrimp one at a time into a wok or a pan.
Once the shrimp turn pink, remove them from the pan and place on paper towel to absorb oil. Set aside.
- Remove oil to a bowl for reuse later on.
- Heat 2 tablespoons of vegetable oil in a pan or a wok. On medium-high heat, add sliced garlic and minced ginger in the pan.
Stir fry until fragrant. Take care not to burn.
- Add carrots and stir for about 3-4 minutes. Then add asparagus. Mix well.
- Add water, sugar, Thai light soy sauce, sesame oil and oyster sauce. Stir and mix well.
- Once carrots and asparagus are soft and tender, add deep-fried shrimp. Stir well for about 2-3 minutes so that the shrimp
take on the sauce flavor.
- Remove from heat. Serve on plate.
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Before Cooking
- Serving size: 2-3 persons.
- For vegetarian version, firm tofu can be substituted for shrimp. Omit oyster sauce and increase the amount of
Thai light soy sauce.
- Corn flour can be substituted for potato flour.
- Deep fry shrimp until they turn pink. It is not necessary to deep fry until they are golden brown.
- Vegetables should be soft and tender.
Ingredients
2 cups Medium shrimp
20 stalks Asparagus
3/4 cup Cubed carrots
1 1/2 tablespoons Sliced garlic
2 tablespoons Minced ginger
3/4 tablespoon Oyster sauce
1/2 tablespoons Sesame oil
3/4 tablespoon Thai light soy sauce
1/2 teaspoon Sugar
1 tablespoon Potato flour
1 egg
2-3 cups Vegetable oil
1/2 cup Water
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