- 1/4 kl of shrimp, unshelled and deveined
- 1 bunch of young asparagus
- 2 cloves of minced garlic
- 1 small onion minced
- 2 pcs of small, red chillies minced.
- 1 finger of ginger minced
- 2 small tomatoes, sliced thinly
- 1 tablespoon of oyster sauce
- 2 tablespoons of sugar
- salt to taste
- 2 tablespoons of sesame oil.
PROCEDURES:
- heat the wok until it is hot and the pour the sesame oil until it is very hot
- saute the onions, then garlic ,and then ginger
- then add the chillies
- add the shrimps and keep stirring it
- add the tomatoes, then the asparagus
- keep stirring it, then add the oyster sauce , the put a half cup of water
- then add the asparagus, cover the wok until the asparagus will be tender
- when it is tender, add salt to taste until to your desired saltiness
- then mixed the sugar, taste its spiciness and the sweetness and it should be equal but the taste of the shrimp and asparagus must be prevail from all ingredients.
- do not overcooked, make sure that the asparagus is crunchy and the shrimp is not rubbery in texture.
- to avoid the rubbery texture, remove immediately the shrimp when it turns red or orange in colour.
- it is best to serve it with fresh hot, steam rice.
