Butter Seared Shrimp

Ingredients

• Fresh shrimp (strongly recommended: firm meat 'Jiujie shrimp', common tiger shrimp works too)
• Butter (AnKa brand recommended, use one small box of 7g each time)
• Black peppercorns (bottle-ground / grinding type)
• Light soy sauce
• Salt
• White sugar
• Rice wine

Steps

1. Remove the heads from the fresh shrimp and peel out the vein (if not done perfectly in this step, it can be removed when opening the back). Use scissors or a kitchen knife to cut or slice open the back of the shrimp and air-dry/wipe them dry.
2. Prepare the sauce: Put all the light soy sauce, rice wine, white sugar, and salt from the above list into a small bowl and stir evenly.
3. Heat the wok on medium-high heat, add cooking oil, and wait for 10 seconds to let the oil temperature rise.
4. Place all the shrimp in the wok, start grinding the black peppercorns, and evenly sprinkle them over the shrimp while stir-frying.
5. Once the shrimp changes color, add the butter. After the butter has completely melted, pour in the prepared sauce and continue stir-frying.
6. Stir-fry on high heat for 15 seconds to reduce the sauce, then plate and serve.