Ein Teller mit Garnelen, grünem und weißen Spargel und Chili aus dem Wok mit Sesamsaat garniert und einer Spalte Limette daneben.

Asparagus and shrimp wok with chili and ginger

30 minutes

Leicht

3 people

Asparagus can do more than just classic preparations: when stir-fried in a wok, it develops intense roasted aromas while remaining pleasantly crisp. No boiling, no loss of flavor - the full taste stays locked in. Together with juicy, crisp shrimp, fresh ginger, and gentle heat from chili, a quick, aromatic asparagus and shrimp wok with depth is created. The glossy umami glaze of soy sauce and oyster sauce combines everything into a well-rounded, flavorful wok dish.

Ingredients

500 g GOOD GAMBA shrimp, whole
500 g asparagus (white and green)
2 shallots
2 tbsp heat-resistant oil for frying (e.g. coconut or peanut oil)
1 tsp roasted sesame oil
1 lime (zest and some juice)
1 piece of ginger (approx. 3 cm)
3 cloves of garlic
1–2 red chilies or bell peppers (depending on desired spiciness)
3 tbsp soy sauce
1 tbsp oyster sauce
Sesame seeds for garnish

Also great with

Argentine red shrimp, easy peel
Organic black tiger shrimp, easy peel

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Peel the 500 g of shrimp and remove the intestine with a shallow cut along the back. In our blog post, we guide you step by step on how to peel shrimp the right way. Peel the 500 g of asparagus - the white completely and the green in the lower third - and cut into diagonal bite-sized pieces so that they cook evenly and quickly in the wok. Coarsely chop 2 shallots, finely slice 3 cloves of garlic and cut the ginger into thin strips. Cut the chilies into rings depending on the desired spiciness.
Heat the wok very hot, then add 2 tablespoons of heat-resistant oil. First, add the white asparagus and sear it, after about two minutes add the green asparagus and continue stir-frying until lightly charred and fragrant. Then add shrimp, shallots, garlic, and ginger and continue to stir-fry over high heat. Shortly after, add the chili rings.
After about five minutes of total cooking time, add 3 tablespoons of soy sauce and 1 tablespoon of oyster sauce to the wok and toss everything well. The liquid reduces slightly and coats the asparagus and shrimp in a glossy glaze. The asparagus should remain slightly crisp. Add a splash of water if needed to prevent the sauce from thickening too quickly and to keep it light and glossy. Finish with lime zest and a squeeze of lime juice, drizzle with 1 teaspoon of roasted sesame oil and sprinkle with sesame seeds.

Tip: Fluffy jasmine rice pairs perfectly with this dish, as it absorbs the aromatic sauce beautifully. No additional salt is needed, as the soy sauce and oyster sauce provide sufficient seasoning.