Glorious green asparagus with a hit of chilli and deeply savoury dried shrimp; what’s not to love?
It’s a standalone dish that’s perfect for a lunchtime treat, any day of the week.
Flavours and pairings:
Sea-salt umami depth, packed with a good bit of heat to set the taste buds on fire. Best served with a simple bowl of fragrant jasmine rice. That’s all you’ll need for this one.
Ingredients:
To blend
- 2 large red chillies
- 1-2 small red chillies (optional, or adjust to preferred heat level)
- 2 garlic cloves
To cook
- 250g asparagus, cut into 1-inch pieces
- 1 medium red onion, finely sliced into half-moons
- 1 tablespoon dried shrimp, washed and soaked in hot water then roughly chopped
- 1 tablespoon light soy sauce
Method:
- Add chillies, garlic and a tablespoon of water to a blender. Pulse a few times to bring the sambal to a roughly blended texture (not a fine paste). Alternatively, use a pestle and mortar to do the same.
- Heat one tablespoon of oil in a wok on a medium-high flame. Drain the dried shrimp, then add to the oil and stir swiftly for one minute. Then add the sambal and finely sliced onions, stir well for three minutes, or until the sambal is cooked (allow the onions to retain some bite).
- Add the asparagus to the wok, then add light soy and half a teaspoon of salt. Stir well for two minutes, or until the asparagus is cooked but still retains some bite. They should be a gorgeous bright green. Best when served straight off the heat.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.