Ingredients
10 Shrimp
1 dash [Seasoning] White wine or sake
1 dash [Seasoning] Salt, pepper
5 Asparagus
2 tsp Olive oil or butter
1/2 tsp Consomme granules
1/2 tsp Curry powder
1 dash Salt and pepper
Method
Sources
📖
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Wok-shaped Indian cooking dish — balti curries, kadai paneer
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
The definitive Thai food encyclopedia — history, technique, 650 pages
1000+ recipes from every Indian state — the definitive reference
Wok-shaped Indian cooking dish — balti curries, kadai paneer
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Peel off the shells of the shrimp and remove the back vein. Rinse with water and sprinkle with katakuriko. Drain the water and season with white wine (or sake), salt, and pepper. Scrape off the skin from the bottoms of the asparagus and cut into 3 cm long diagonal slices. Boil the cut asparagus in salted water or microwave to soften. Heat olive oil or butter in a frying pan. Add the shrimp and then the asparagus and quickly stir-fry. Immediately add the flavoring ingredients. Lightly cook and combine the flavor to finish! ! It's great as a part of your bento.