1. The main materials are ready;
2. Wash the green prawns, absorb the excess water with kitchen paper, sprinkle with chili powder, garlic, a little cooking wine, a little salt, and pepper;
3. Mix well and marinate for preparation;
4. The shrimp is marinated, and the pumpkin and asparagus are processed. Here I use the roasting method. The pumpkin is peeled and cut into small pieces, the asparagus is rooted and crusted and cut into sections; put in a baking dish and sprinkle with a little salt, pepper, and olive oil; Preheat the oven to 180 degrees, and roast on the top and bottom for 15 minutes until the pumpkin surface is slightly wrinkled;
5. Peel the avocado and cut into small pieces, and slice the cucumber for use;
6. Then put an appropriate amount of oil in a pan to heat, add the shrimps and stir-fry until the color is red and bright, and the shrimps are cooked thoroughly;
7. Then adjust the mint yogurt sauce, if you don’t like mint, you can change it to something else;
8. Finally, put it on the plate, pour the sauce, and finish.
Tips:1. This material is for two people. Therefore, if one person serves, the materials should be halved;
2. If you want lower fat, you can put less avocado, switch to boiled pumpkin and asparagus, then switch to low-fat yogurt for yogurt, if you think it is necessary.
