Taiwanese-Style Butter Pan-Fried Shrimp
ID: ce97a4fd...
Combining Western butter-frying techniques with classic Taiwanese Shacha sauce and rich soy milk to create a unique shrimp dish with a decadent, aromatic sauce.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Thaw the shrimp under running water, butterfly the back, and remove the intestinal vein. → Melt butter in a pan to sauté the garlic, then add shrimp and stir-fry over high heat until red. → Add salt and Shacha sauce, toss to combine, then pour in 100cc of rich soy milk to thicken the sauce. → Add green onions and white pepper salt, toss briefly, plate, then dilute remaining sauce with a little extra soy milk and drizzle over.
Cooking Steps
Brief Cooking Order
Thaw the shrimp under running water, butterfly the back, and remove the intestinal vein. → Melt butter in a pan to sauté the garlic, then add shrimp and stir-fry over high heat until red. → Add salt and Shacha sauce, toss to combine, then pour in 100cc of rich soy milk to thicken the sauce. → Add green onions and white pepper salt, toss briefly, plate, then dilute remaining sauce with a little extra soy milk and drizzle over.
Introduction
Combining Western butter-frying techniques with classic Taiwanese Shacha sauce and rich soy milk to create a unique shrimp dish with a decadent, aromatic sauce.
Step 1
Thaw frozen shrimp under running water to maintain a fresh-caught texture.
Step 2
Trim off the antennae, butterfly the back of the shrimp with scissors, and remove the intestinal vein.
Step 3
Heat a pan and add butter. Add sliced garlic and sauté until fragrant and slightly bubbling.
Step 4
Add the prepared shrimp and turn to high heat, stir-frying until the shells turn red.
Step 5
Add salt to season and stir-fry briefly until fragrant.
Ingredients List
Important Notes
⚠️ Do not thaw frozen shrimp in the refrigerator or at room temperature; use running water to maintain optimal meat texture and freshness.
💡 Butterflying the shrimp back not only makes it easy to remove the odor-causing vein but also helps the seasonings penetrate the meat faster.
✨ Rich soy milk is the key to this dish, perfectly emulsifying with butter and Shacha sauce into a creamy, smooth Taiwanese-style sauce; please do not substitute with regular water.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...