Sautéed Sole and Shrimp with Asparagus, Lemongrass and Ginger
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 544 kcal | (26 %) | ||
| Protein | 42.5 g | (43 %) | ||
| Fat | 39.6 g | (34 %) | ||
| Carbohydrates | 5 g | (3 %) |
Ingredients
- Ingredients
- 8 shrimp
- 500 grams Asparagus
- 20 grams fresh ginger
- 3 garlic cloves
- 1 bunch Basil
- 20 grams Lemongrass
- 250 milliliters Peanut oil
- 125 milliliters sesame oil
- 4 Sole fillet
- Szechuan pepper
- salt
- 8 red peppercorns
Preparation steps
Shell and devein the shrimp. Trim the tough bottoms of the asparagus, halve the thick stalks lengthwise, then slice 2-3 mm (approximately 1/8-inch) thick crosswise. Peel and finely chop the ginger. Peel the garlic and thinly slice 2 cloves, finely chop the remaining cloves. Rinse the basil, pluck the leaves from the stems and shake dry.
Heat the peanut oil in a wok or nonstick skillet and saute the ginger, chopped garlic and lemongrass until the garlic is tender. Remove with a slotted spoon. Add the garlic slices to the pan and saute until golden brown, adding the basil during the last few seconds of cooking. Drain on paper towels.
In a pan, heat the sesame oil, and saute the sole and shrimp until almost cooked through. Add the asparagus and the chopped garlic, ginger, lemongrass, season with Szechuan pepper and salt.
Spoon the asparagus, sole and prawns onto a plate and garnish with the garlic slices, red peppercorns and basil leaves.
