TIPS: use skinny asparagus — it's more tender; to peel ginger root before grating, use the back
of a
spoon and scrape it off rather than use a sharp knife; after grating the ginger, it tends to stick to the grater — to release, hold the grater over the fish and bang the grater
against something solid like the side
of a pan or dull side
of a
large chef's knife, and it will spatter haphazardly over the fish, which is what you want.
Using a spider or a clean slotted
spoon, corral vegetables and shrimp by gathering them
against the side
of the pot until they form a
large mound that clings together and can be turned as a single unit.