The original recipe uses large slices of ginger, which get cooked first, and then relatively
coarsely chopped garlic. I use pre-prepared pastes, so there's no distinction.
After the second version, I have decided that the asparagus
pieces should be considerably smaller, round 5 cm.
Version of October 2024
I made the second version on 6 October 2024,
based on this recipe. It's considerably simpler, but I was really happy with the results.
Ingredients
quantity
ingredient
step
100 g
asparagus
1
oil to fry
1
100 g
prawns
2
15 ml
soya sauce
3
10 ml
oyster sauce
3
10 g
garlic
3
Preparation
Break off the hard ends of the asparagus and cut the rest into 5 cm lengths. Fry in oil
at a moderate heat for a couple of minutes.
I used the prawns I use for breakfast, which weigh about 15 g each. I think slightly
smaller ones, round 10 g, might be better. Prawns smaller than that are typically
pre-cooked, which would spoil this dish.
How do I improve it? Change the sauce, I think: it was rather saltier than I
would like.
