Asian Atria with shrimps

Ingredients:

Dardanelle shrimp
Asian Atria
Jalapeño
1 stalk lemongrass
0.5 tsp Sambal Olek
0.5 tsp brown sugar
1 tbsp. Oyster sauce
1 ½ tbsp. Soy sauce
0.5 tsp Monosodium Glucominate or salt
Ginger as much as garlic
2 cloves of garlic
Onion
green onion
Naturalis Peanuts
Zucchi organic sunflower oil
200 ml. Fish or chicken broth





Boil atria for 2-3 minutes, cool in water and store.

Cut the onion into long and thick slices. Core the jalapeño and cut into small pieces. Grind garlic and ginger. Cut off the base and head of the lemongrass and cut into quarters.

Heat a wok pan and add Zucchi sunflower oil.

Rinse the shrimp in water to remove the ice.

Chop the ground nuts. Fry the lemongrass in oil and take it out.

In a hot pan, fry the shrimps in oil and take them out.

Fry ginger, jalapeño, onion in a wok and add shrimp. Add soy sauce, monosodium glucominate or salt and atria if the flavors are too strong. Add brown sugar, sambal olek and oyster sauce. Stir and add broth. Add peanuts and green onions.

Take it out on a plate, add peanuts and enjoy.