Butter-Seared Shrimp
Butter-seared shrimp is a relatively simple and very flavorful dish. The main time is spent processing live shrimp; total time is within one hour, suitable for beginners.
Ingredients and Tools
- Fresh shrimp (highly recommend firm-fleshed nine-section shrimp; regular prawns are also fine)
- Butter (recommend Anchor; use one small box 7g at a time)
- Black peppercorns (the kind in a grinder bottle)
- Light soy sauce
- Salt
- Sugar
- Rice wine
Measurements
- Fresh shrimp 300g
- Butter 7g
- Black peppercorns about 15ml
- Cooking oil 45ml
- Light soy sauce 10ml
- Rice wine 5ml
- Sugar 10ml
- Salt 2.5ml
Steps
- Remove the shrimp heads and pull out the shrimp vein (if not done well, remove the vein when butterflying in the next step), use scissors to cut or a knife to split the shrimp back, drain and set aside
- Make the sauce: in a small bowl add all the measured light soy sauce, rice wine, sugar, and salt, mix well and set aside
- Heat the pan over medium-high heat, add cooking oil, wait 10 seconds for the oil to heat up
- Add all the shrimp to the pan, start grinding black pepper, evenly sprinkle over the shrimp and stir-fry
- After the shrimp change color, add butter; once the butter is fully melted, pour in the sauce and continue to stir-fry
- Stir-fry over high heat for 15 seconds to reduce the sauce, then plate
Notes
- Butterflying the shrimp helps it absorb flavor better, but be very careful with the knife when handling; beginners can easily cut their hands
- Feng Xiaochu's recipe: If you follow this guide and find any issues or improvements, please submit an Issue or Pull request.