Asparagus Shrimp Balls

Name: Asparagus Shrimp Balls
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g asparagus; (Ecuador) 400g White shrimp; 1/4 root carrot; 2 tablets ginger; 10g corn starch; 1g salt; 1g Black pepper; Peanut oil

by Nuan Nuan Shang

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I always felt that the asparagus was too tender and bland, but it was still delicious with thick oily red sauce and spicy stir-fry. But as time goes by, and when he gets older, he cherishes the freshness and tenderness of this thick oil red sauce. Although it is already beginning of autumn in Beijing, the weather has become more and more sultry in recent days. Asparagus is delicious, refreshing and delicious, and has heat-clearing and diuretic effects, which is very suitable for the current weather in Beijing. Moreover, the combination of asparagus and shrimp is high in protein and rich in crude fiber, which will not be too burdensome for girls who love beauty.

To keep the asparagus fresh and tender, the heat is very important. Generally speaking, cut the asparagus into sections and put it in boiling water until the water re-boils. After that, ice water will stimulate the crispy taste of the asparagus even more. Served with the Ecuadorian white prawns purchased online the other day, a combination of two small refreshings, and finally a little salt and black pepper. If you like, you can also make a juice before serving.

Ingredients

500g Asparagus
(Ecuador) 400g White Shrimp
1/4 root Carrot
2 tablets Ginger
10g Corn Starch
1g Salt
1g Black Pepper
Peanut Oil

Asparagus Shrimp Balls

1. After the white shrimp is defrosted at room temperature, open the back, remove the head, and use a toothpick to pick the shrimp thread.

2. Grab the processed shrimps with dry starch and marinate for 15 minutes (mainly for second cleaning).

3. Shred carrots and ginger slices and set aside.

4. Wash the asparagus to remove the hard parts and cut into small sections. Boil a pot of water, add a little salt after the water is boiled, boil the asparagus section until the water re-boils, remove the cold water, and then control the water for later use.

5. Rinse the shrimp marinated with starch with clean water, and use a kitchen paper towel to absorb the surface moisture of the shrimp.

6. Put an appropriate amount of peanut oil in a pan, stir-fry the ginger and stir-fry for a fragrance, and then stir-fry the shrimp until the color changes on both sides.

7. Add shredded carrots and blanched asparagus.

8. Add salt and crushed black pepper, stir-fry evenly and then turn off the heat for consumption.

Tips:
Nuan Nuanshang: Sina gourmet blog, headline account signing author, gourmet freelance writer, favorite thing is to cook the food that Thusheng loves. Here I will publish some of my private food, travel notes and some warm and interesting little things from time to time.
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