Shrimp with Bok Choy and Green Asparagus
- For the shrimp
- 600 grams King prawn (ready to cook, deveined)
- 2 centimeters fresh ginger
- 1 shallot
- 2 garlic
- 1 sprig Lemongrass
- 2 sprigs Thai basil
- 3 tablespoons dark soy sauce
- ½ teaspoon Sambal oelek
- soybean oil
For the shrimp: rinse and pat dry shrimp. Peel ginger, shallot and garlic and chop finely. Peel lemongrass and cut into thin rings. Rinse and shake dry basil, pluck off leaves.
Combine ginger with lemongrass, shallot, garlic, soy sauce, Sambal Olek and 4 tablespoons of oil. Marinate shrimp for about 1 hour.
For the vegetables: rinse bok choy and spin dry. Cut green leaves into strips, cut white parts into pieces. Peel asparagus, if desired, and trim ends. Cut into pieces. Rinse chile pepper and halve, remove seeds and ribs and cut into long, narrow strips. Peel onion and cut into small cubes.
Heat wok and saute shrimp for a few minutes. Rinse scallions and cut into thin rings. Add scallions and basil to the wok and season to taste.
In another wok, heat 2 tablespoons of oil and saute asparagus and white parts of bok choy for about 3-4 minutes. Add onion and saute until translucent, add curry paste and deglaze wok with cream. Season with salt, pepper and vinegar and simmer for about 3-4 minutes on medium heat. Add green parts of bok choy and saute briefly.
Arrange vegetables and shrimp on plates and serve.