Shrimps with Pak Choy and Green Asparagus

Ingredients

• 600 g large shrimp (prepped, deveined)
• 2 cm fresh ginger
• 1 Shallot
• 2 Garlic cloves
• 1 stalk lemongrass
• 2 stalks Thai basil
• 3 tbsp dark soy sauce
• 0.5 tsp sambal oelek
• soy oil
• 400 g pak choi
• 200 g Thai asparagus
• 1 red chili pepper
• 1 onion
• 1 tsp red curry paste
• 150 ml Heavy Cream
• Salt
• black pepper (freshly ground)
• 1 tbsp Rice vinegar

Instructions

1. 1.

   Wash and pat dry the shrimp. Peel and finely chop the ginger, shallot, and garlic. Remove outer leaves of lemongrass, trim it, and slice into thin rings. Rinse basil, shake dry, and pluck leaves.

2. 2.

   Combine ginger, lemongrass, shallot, garlic, soy sauce, sambal oelek, and 4 tbsp oil; marinate shrimp for about an hour.

3. 3.

   Meanwhile wash pak choi, trim, dry, and cut green leaves into strips. Leave the white stems whole. Trim asparagus if needed, cut ends off, halve stalks. Slice chili lengthwise, remove seeds, cut into thin long strips. Dice onion small.

4. 4.

   Heat a wok; take shrimp from marinate and sear until crisp. Add sliced scallions, stir well, pour in remaining marinade. Briefly wilt basil, season, adjust spices if needed.

5. 5.

   In another wok or pan heat 2 tbsp oil; sauté asparagus and white pak choi stems for 3‑4 minutes. Add onion, cook until translucent, stir in curry paste, deglaze with cream. Season with salt, pepper, vinegar; simmer on medium for 3‑4 minutes. Add green pak choi strips, warm through.

6. 6.

   Serve shrimp plated with vegetables.