Shrimp with Lemongrass and Green Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 129 cal. | (6 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 27.7 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 345 mg | (9 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 200 grams shrimp
- 200 grams White pepper
- 200 grams white Asparagus
- 100 grams cooked, cut into strips Bamboo shoots
- salt
- peppers
- 8 mild, red chili peppers
- 2 Tbsps Lime juice
- 2 garlic cloves
- 2 Tbsps lemon juice
- 1 tsp sugar
- 2 Tbsps soybean oil
- 20 grams ginger
Preparation steps
Peel the white asparagus, cut into 4 cm (approximately 1 1/2 inch) long pieces, and blanch in boiling salted water with lemon juice and sugar for 12-15 minutes until al dente. Remove from the water and drain well.
Peel the green asparagus, and trim off the bottom woody ends. Cut into 4 cm (approximately 1 1/2 inch) long pieces. Blanch in the same liquid used for the white asparagus. Cook for 4 minutes, until al dente, then remove from the water and drain well. Peel and thinly slice the garlic.
Halve the chilis, remove the core, and finely dice or julienne. Peel and finely grate the ginger. Heat the oil in a pan, then sauté the garlic, chilis, and giner. Add the shrimp and cook for 3-4 minutes. Season to taste with salt and pepper, then remove from the heat. Drizzle with the lime juice and keep warm. Add the asparagus and bamboo strips to the pan to warm through. Transfer to a bowl, top with the shrimp, and serve.
