Sambal Asparagus

Method3 steps · about 15 min

1. 1

   Step 1: Rinse all the asparagus (12 oz) and trim about 1–1½ inches from the tough ends. Halve thick stems lengthwise and cut the trimmed asparagus into 2-inch lengths; set aside. Heat all 2 tablespoons oil in a wok, then add the 1½–2 tablespoons ready cooked belacan sambal and stir until fragrant.

   Uses 12 oz asparagus, before trimming · Water, enough to rinse the asparagus · 2 tbsp oil · 1½–2 tbsp ready cooked belacan sambal

   
2. 2

   Step 2: Add all the peeled shrimp (4 oz medium) to the fragrant sambal and oil in the wok from step 1. Stir thoroughly to coat the shrimp with the sambal and begin cooking them.

   Uses 4 oz medium shrimp, peeled and deveined · All fragrant sambal and oil in the wok

3. 3

   Step 3: Add all the trimmed asparagus from step 1 to the shrimp-sambal mixture from step 2, with the ½ teaspoon fish sauce, ¼ teaspoon sugar and 1–2 tablespoons stir-frying water. Stir-fry for about 1 minute as an initial check, continuing just until the asparagus is crisp-tender and bright green and the shrimp are firm and opaque throughout. Serve all the finished stir-fry hot in three side portions, with optional ready steamed white rice.

   Check asparagus and shrimp · 1 minUses All trimmed cut asparagus · All shrimp-sambal mixture · ½ tsp fish sauce · ¼ tsp sugar · 1–2 tbsp water for stir-frying · Ready steamed white rice, optionally for serving