Ingredients
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1 teaspoon Vegetable Oil
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1 medium Onion
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2 Garlic
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1 teaspoon ground Ginger
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1 red Bird’s eye chili
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4 Scallions
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1 Lemongrass
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2 Kaffir Lime Leaves
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3 tablespoons Thai Fish Sauce
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2 tablespoons boiling Water
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½ teaspoon Sugar
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12 raw jumbo Shrimp
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10 ounces/285 g Asparagus
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Cilantro
Directions
Once you’ve assembled your ingredients, the whole cooking process should be done in 6 minutes which is not much longer than it would take to microwave a frozen dinner. And look at the calorie count. Minuscule.
Steps
|
1
Done
|
Heat the oil in a wok, and stir-fry the onion, garlic, ginger, and chile until softened. Add the scallions, cook for another minute, add the lemongrass, lime leaves, fish sauce, water, and sugar. |
|
2
Done
|
Stir, then add the shrimp and asparagus. Cook on high heat for 3 minutes, or until the shrimp is pink and the asparagus is al dente. Remove the lemongrass. Serve with fresh cilantro leaves, Thai basil, and a wedge of lime. |
