1 lb frozen shrimp, thawed and peeled (31-40 count)
1/2 lb asparagus
5 cloves of garlic, finely chopped
1 teaspoon soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon fresh grated ginger
1 tablespoon fresh lime juice
1 1/2 tablespoons thai fish sauce
1/4 teaspoon ground white pepper
3 tablespoons vegetable oil
1/4 cup chicken broth with 1 teaspoon corn starch added
Instructions
Rinse asparagus and snap off tough end. Slice diagonally into 2 inch slices.
Mix soy sauce, fish sauce, sugar, lime juice and ginger in a small bowl. Stir until sugar dissolves. Add more sugar and/or lime juice to make a balance of sweet, salt, and sour flavor to your taste.
Heat large saute pan or wok over medium high heat. Add two to three tablespoons of vegetable oil to coat bottom of pan. Add garlic and fry for 30 to 60 seconds, then add asparagus and saute one minute. Then add shrimp and saute 1 more minute, then add bowl of sauce and white pepper and saute 2 more minutes, until shrimp just start to turn pink. Add chicken broth with corn starch and saute briefly until sauce thickens.
Take pan off of the flame and cover pan until time to serve.
Serving
Suggestions
Serve over white rice or thai sticky rice.
Originally Submitted
3/24/2011
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