食材：
虾仁 450克
芦笋 150克
姜 10克
盐 4克
糖 1克
白胡椒粉 少许
蛋清 半个
淀粉 7克
料酒 5ml
油 30ml+15ml（加入水锅中）
方法：
1. 虾去壳去虾线后从背部划刀，不要太深以防切成两片。这样热水汆烫后就能形成漂亮的虾球
2. 腌制虾仁，加：1克盐，半个鸡蛋清，1小勺淀粉。拌匀后静置20分钟备用
3. 斜刀将芦笋切成1寸长，姜切成片
4. 烧开一锅水，加盐1克，加油15ml。倒入芦笋汆烫1分钟后捞出，浸入冷水中5分钟，沥干水份备用；汆烫虾仁45秒后捞出备用。
5. 准备一小碗，加水30ml和淀粉2克，搅拌均匀后备用
6. 大火热锅， 加油30ml，炒香姜片。倒入虾球和芦笋翻炒几下后调味：加糖1克，白胡椒粉少许，料酒5ml从锅边淋入，盐1克。翻炒均匀后倒入薄芡，再次翻炒均匀后出锅装盘。
Ingredients:
Shrimp 450g
Asparagus 150g
Ginger 10g
Salt 1/4+1/4+1/4 teaspoon
Sugar 1/4 teaspoon
White ground pepper 1 pinch
Egg white half
Cornstarch 1 teaspoon +1/2 teaspoon
Cooking wine 1 teaspoon
Oil 1 tablespoon + 2 tablespoon
Method:
1. Cut peeled and deveined shrimps’ back open, not too deep(two halves are still attached), so the shrimps will turn into beautiful shrimp balls after blanching.
2. Marinate the shrimps, add: salt 1/4 teaspoon, half egg white, cornstarch 1 teaspoon. Mix well and set aside for 20mins
3. Cut the asparagus and ginger
4. Bring a pot of water to a boil, add salt 1/4 teaspoon and oil 1 tablespoon. Blanch the asparagus for 1 minute and soak in cold water for 5mins, drain the water and set aside. Blanch the shrimps for 45s and set aside
5. Prepare cornstarch slurry: in a bowl add water 2 tablespoon and cornstarch 1/2teaspoon, mix well
6. Heat a pan over high heat, add oil 2 tablespoon, saute ginger slices. Add shrimps and asparagus, and stir fry briefly. Add sugar 1/4 teaspoon, white ground pepper powder 1 pinch, salt 1/4 teaspoon, drizzle in 1 teaspoon of cooking wine from the sides of the pan, then stir fry to mix into all the ingredients. Stir up the cornstarch slurry and drizzle into the pan. Stir fry to mix and dish out.
Gymnopedie No 1 by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100787
Artist: http://incompetech.com/
