The original recipe is Abalone with wasabi pepper sauce and is from, Nobu. You can find it in, Nobu, the cookbook.

Here’s my version with prawns and different mushrooms used.

Ingredients

1 pound of peeled and deveined shrimp
1/2 cup of clarified butter
1 clove garlic, thinly sliced
4 spears green asparagus, cut into 2-inch lengths
4 spears white asparagus, cut into 2-inch lengths
7 oz. of at least 3 varieties of mushroom(shiitake, enoki & oyster) cut into bite-size pieces
sea salt
freshly ground black pepper
shichimi togarashi to taste
3/4 cup Wasabi Pepper Sauce
baby sprouts for garnish

Preparation

1. Rinse and pat dry the shrimp

2. You can use either a wok or medium frying pan for this recipe. Place the wok on medium-high heat, after the wok is hot, add the clarified butter and the garlic. When you begin to smell the garlic, turn the heat to high, add the asparagus and mushrooms and saute. Sprinkle with a little sea salt, back pepper and shichimi togarashi

3. Add the shrimp. Saute for about 2 mins. and then add the Wasabi Pepper Sauce. Remove from heat.

4. Transfer to a serving dish and garnish with baby sprouts.

NOTES

This dish needs to be put together quickly and served immediately. Be careful not to over cook the asparagus and shrimp.

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