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Stir-fry Two Kinds Asparagus Shrimp with Tom Yam

I only bought asparagus when there is a sale. Recently, our local farm market sell two type of asparagus ,that is white and green for $1.49 a pound.I never try white asparagus and would love to taste this delicate vegetable. Coincidentally I still have a pint of salt water shrimp given by a good friend of mine when she come to visit me from NYC. I think this salt water shrimp will taste great if combine with two kind of asparagus when stir-fry.It's proven I'm right after I took a bite on the cooked shrimp.As you know I'm a spicy food freak,so I cook this dish with tom-yam and sambal paste which I love dearly! Here is my easy Stir-fry Two Kinds Asparagus Shrimp with Tom Yam.



Ingredients:


1 lb green asparagus ( removed bottom end tip about 1-2 inch)


1 lb white asparagus( removed bottom end tip about 1-2 inch)


15 pc shrimp( peel and deviened)


1 tbsp tom-yam paste


1 tbsp sambal belacan paste *optional*


1 tbsp sugar


1 tsp salt


1 tbsp tamarind powder


1 tbsp oil







Method:


1: Wash and cut both asparagus,remove end bottom tip away,too fibrous to eat.Or you can peel with peeler.


2: Heat skillet or wok with oil at high heat,add in tom-yam paste and sambal belacan paste fry for 30 second or i minutes.


3:Add in shrimp,fry for a minute or until curl,then quickly add in both asparagus ,salt,sugar and tamarind powder.Mix well,if too dry add in 2-3 tbsp water.Taste seasoning before remove from heat.


4:Dish out ,serve warm with rice.



Note:


If you want a crunchier asparagus,don't over cook or cook in low heat.You can replace shrimp with squid or clam. I found out white asparagus is considered to be slightly milder in flavor and a bit more tender than green asparagus.









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9 comments:

noobcook said...
January 6, 2009 at 3:37 AM

What a coincidence, I just bought a bottle of tom yum paste today. I love this spicy creation and the addition of shrimps =D

mycookinghut said...
January 6, 2009 at 8:19 AM

yum... tom yum - a taste that I have long missed.
Do you usually use fresh shrimps?

~~louise~~ said...
January 6, 2009 at 10:42 AM

It looks delectable. Mind if I run down the road for a bite. Please just one shrimp and a teeny tiny asparagus tip...Thanks for sharing...

Little Corner of Mine said...
January 6, 2009 at 6:38 PM

YUMMY! I love it spicy too, love the sourness from the Tom Yam and the spiciness from the sambal, so good with rice.

Kevin said...
January 6, 2009 at 9:09 PM

Combining shrimp and asparagus in a tasty sauce sounds great!

Beachlover said...
January 7, 2009 at 2:09 AM

noobcook:
isn't tom yam paste taste good,rite?...talking about it maybe I shouls make soup soon at this cold weather!


mycookinghut:
oh yea,I only use fresh shrimp to cook.I bought it in Chintown not regular supermarket coz it's not heavy in chemicla smell and taste better!

Louise:
thank you and sure you can have some...Maybe one day we should meet:)

LCOM:
Thank you:)


Kevin:
oh yes,kevin!! I bet you would like it too!

pigpigscorner said...
January 7, 2009 at 4:22 AM

Looks juicy and delicious! Will give this a go with my tom yum paste!

tigerfish said...
January 8, 2009 at 4:44 AM

I like white asp - somehow it taste "sweeter" than the green version.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.