Asparagus is abundant and relatively cheap during Spring season.I like to buy young, green and skinny asparagus instead of the big round size asparagus.There are so many way to cook asparagus but I still prefer to stir-fry asparagus with shrimp in sambal belacan paste(shrimp paste).The secret to cook fresh crunchy asparagus is to stir-fry and not overcooked until mushy and tough.
1 lb asparagus,remove the end and cut about 2 inches each
15 large shrimp,peeled and clean,leave the end
1 medium red onion,peeled and slice
4-5 colorful sweet pepper,slice
3 tbsp sambal-belacan-paste
1 tsp tamarind powder
2 tbsp sugar
salt to taste
3 tbsp vegetable oil
1:Heat wok at medium high heat with oil sambal-belacan-paste ,stir well for 1 minute.
2:Toss in asparagus,sweet pepper and onion.Cover with wok's lid for 2 minutes to prevent steam from evaporated.(This method of cooking is faster and still retained the crunchiness of vegetables).Remove wok's lid,add in shrimp,tamarind powder,sugar and salt,mix well with spatula.
3:Check the seasoning.Dish out and serve warm.