Wasabi Butter Macrobrachium Shrimp

Method7 steps

1. 1

   Prepare the Macrobrachium Shrimp

   处理罗氏虾

   Cut off the sharp tips of the head and tail, the antennae, and the legs of the Macrobrachium shrimp. Use scissors to butterfly the shrimp and remove the vein.

   将罗氏虾剪掉头尾尖刺、触须和脚，用剪刀把虾身开背，去除虾线。

   ⏱10 min

   • 💡 Butterflying allows the shrimp to absorb more flavor.开背可以使虾更入味
   • 💡 Be careful not to prick your hand on the sharp tips.注意不要被尖刺扎到手
   
2. 2

   Mix the Wasabi Sauce

   调配芥末酱汁

   Prepare the wasabi sauce in advance: combine light soy sauce, oyster sauce, wasabi, salt, and white sugar in a bowl and stir until well combined.

   提前搅拌好芥末酱汁：将酱油、蚝油、芥末、盐、糖放入碗中，搅拌均匀。

   ⏱2 min

   • 💡 Stir the wasabi thoroughly to avoid clumps.芥末要充分搅散，避免成团
   
3. 3

   Prepare the Aromatics

   准备辅料

   Wash the cilantro and cut it into segments. Mince the garlic.

   洗好香菜，切段备用；蒜剁成蒜蓉。

   ⏱2 min

   
4. 4

   Pan-Fry the Shrimp

   煎虾

   Drain the water from the Macrobrachium shrimp. Add oil to the wok and place the shrimp directly in. Pan-fry over medium heat until the outside is golden brown, then remove.

   罗氏虾沥掉水，锅中加入油，直接放入罗氏虾，中火，外表煎至金黄，捞出。

   ⏱5 min

   • 💡 Make sure the shrimp are completely dry to prevent oil splatter.虾一定要沥干水分，防止溅油
   
5. 5

   Sauté Garlic and Butter

   炒香蒜蓉与黄油

   Using the oil left from frying the shrimp, continue to sauté the minced garlic over high heat. Once white steam rises from the wok and the garlic is fragrant, add the shrimp and butter, allowing the shrimp to fully absorb the buttery aroma.

   利用煎虾剩下的油继续大火煎炒蒜蓉，等到锅中白雾冒出，蒜蓉已经煎出香味，下虾和黄油，让虾充分吸收黄油香味。

   ⏱3 min

   • 💡 Remember to remove the shrimp after pan-frying before adding the garlic, to prevent it from turning black and bitter from overcooking.蒜蓉切记要等虾煎好后捞出再下，防止煎炒过久变黑发苦
   
6. 6

   Season and Reduce the Sauce

   调味收汁

   Add the prepared sauce and continue to boil over high heat. Toss the shrimp until the sauce reduces. Add alcohol (30g of cooking wine or beer, or 15g of rum).

   下入调好的酱汁，继续大火煮沸，翻炒虾至酱汁收汁，加入酒（料酒、啤酒放 30g，朗姆酒放 15g）。

   ⏱5 min

   • 💡 If you add too much wasabi, boiling for a little longer will mellow the flavor.如果芥末放多了，煮久一会儿，芥末味会散去
   
7. 7

   Add Cilantro and Serve

   加入香菜出锅

   Once the sauce has reduced slightly, add the cilantro and toss a couple of times, then serve.

   待酱汁稍微收汁，加入香菜翻炒两下，即可出锅。

   ⏱1 min

   • 💡 Do not sauté the cilantro for too long; keep it bright green.香菜不宜久炒，保持翠绿即可