Steamed shrimps on Asparagus Cream

Here is my recipe for a fresh and healthy dish with steamed shrimp, I discovered in Korea during a vacation. 

Ingredients for 4 people:

• Prawns 400g
• Asparagus 80g
• Yellow potato 1
• Green Courgettes 1
• Mature round tomato 1
• Carrots 2
• Soya Sprouts 50g
• Peach nectarine 1
• Raspberries 4/8
• Fresh coriander 1 bunch
• Fresh basil a few leaves 
• Oil evo 15mL
• Milk 300mL
• Sesame oil 20mL
• Soy sauce 10mL
• Chilli pepper qb (optional)
• Ginger 1 piece
• Salt and pepper qb

Procedure:

We carefully wash the vegetables and fruit. We cut 80g of asparagus into small pieces, removing the stalk in the final part if it is too hard, peel and cut 1 yellow potato, cut also 1 zucchini and 1 carrot and put everything in a saucepan with 300mL of milk and boil over low heat, with the lid, about 20 minutes. 

Remove from the heat and with the help of a minipimmer we pass our cooked vegetables adding the basil leaves, the ripe tomato, 15mL of evo oil, salt and pepper. 

Now, to cook the shrimps and soy sprouts steamed, we can use a pot of water with a colander inside, where we will place our shrimps, taking care that they do not touch the boiling water and trying to cover the pot with a lid, for about 7-10 minutes of cooking. 

On a wooden chopping board we cut 1 carrot into strips (jullienne), trivet the coriander and ginger and cut 1 peach into thin slices. 

Combine the cooked soybean sprouts and shrimps in a bowl and season with a drizzle of sesame oil, soy sauce and chilli pepper to taste. 

We place the shrimp salad on a bed of lukewarm sauce.