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
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.
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.