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Shrimp, Pine-mushrooms, and Asparagus
Asparagus has a refreshing taste and unique aroma. It is used in salads, soups, and stir-fries. Avoid those with thick stalks, as the tips cook more quickly than the stalks and tend to fall off when they are overcooked.
Shrimp 30g, Pine-mushrooms 25g, Asparagus 25g, Sliced spring onion 4g, Sliced garlic 1g, Finely chopped ginger 2g, Eggs 10g, Potato flour 10g, Vegetable oil 40g, Powdered salt 2g, Black pepper 5g, Sesame oil 2g, Rice wine 2g, Oyster sauce 4g
1. Peel the shrimp and remove the veins.
2. Slice pine-mushrooms.
3. Peel the asparagus and cut them into bite size pieces.
4. Mix potato flour, water, and eggs and coat the shrimps with batter.
5. In a hot frying pan, fry spring onion, garlic, and ginger and add rice wine.
6. Fry the shrimps, pine-mushrooms, and asparagus.
7. The asparagus should be slightly boiled.
8. Dissolve potato flour in water to adjust the thickness. Garnish with sesame seed oil
and pepper.