6 medium shrimps, deveined, shells removed, tails left intact
3 Tbsp. Lee Kum Kee Chili Garlic Sauce
1 tsp. Lee Kum Kee Kitchen Empress All Purpose Oyster Flavoured Cooking Sauce
1 Tbsp. butter
pinch of salt and pepper
stalks of asparagus, trimmed
1 carrot, cut into sticks
1 red bell pepper, cut into sticks
3 Tbsp. of olive oil
1 large dragon fruit
1/2 tsp. honey
1. Wash the dragon fruit. Cut into quarters, peel the skin. In a bowl, mash the dragon fruit until smooth, add 1 tbsp. honey. Chill. Set aside.
2. In a medium pot, blanch carrots, asparagus and bell pepper. Drain water, immediately place in a bowl and toss with a small small amount of olive oil. Spread out to cool.
3. In a bowl,season shrimps with salt and pepper. Then melt butter in a frying pan over medium heat. Add 1 tsp. Lee Kum Kee Kitchen Empress All Purpose Oyster Flavoured Cooking Sauce and 3 Tbsp. Lee Kum Kee Chili Garlic Sauce and Shrimps. Stir-fry shrimps until opaque.
4. To serve. Spoon puree into the shot glasses. Hook shrimps onto rims. Insert sticks of asparagus, carrot and bell pepper. Serve immediately.