Butter Pan-Fried Shrimp

Method6 steps

1. 1

   Prepare the Fresh Shrimp

   处理鲜虾

   Remove the heads of the fresh shrimp and pull out the shrimp vein (if this step isn't done well, you can remove the vein when you butterfly the shrimp in the next step). Use scissors to snip open or a cleaver / chef's knife to slice open the back of the shrimp, then drain and set aside.

   鲜虾摘除头部，顺带扯出虾线（这步处理不好可在下一步开背时取出虾线），使用剪刀剪开或菜刀片开虾背，沥干水分备用

   ⏱15 min

   • 💡 Butterflying the shrimp helps them absorb more flavor.虾开背才更好入味
   • 💡 Be careful with the knife while preparing — beginners are prone to cutting themselves.处理时切记小心用刀，新手容易伤到手
   
2. 2

   Mix the Sauce

   调制酱汁

   In a small bowl, combine all the light soy sauce, rice wine, white sugar, and salt listed above, stir to mix, and set aside.

   小碗放入上述量的全部生抽、米酒、白糖、盐搅匀备用

   ⏱1 min

   • 💡 Make sure the sugar and salt are fully dissolved.确保糖和盐充分溶解
   
3. 3

   Heat the Wok and Oil

   热锅热油

   Heat the wok over medium-high heat, add cooking oil, and wait 10 seconds for the oil temperature to rise.

   中大火热锅，热锅内放入食用油，等待 10 秒让油温升高

   ⏱40 sec

   • 💡 The wok must be hot enough to prevent the shrimp from sticking.锅要足够热，防止虾肉粘锅
   
4. 4

   Stir-Fry and Season

   入锅翻炒并调味

   Add all the shrimp to the wok, grind black pepper from the bottle, sprinkle it evenly over the shrimp, and stir-fry.

   虾全部放入锅中，开始瓶磨黑胡椒，均匀地撒在虾上翻炒

   ⏱2 min

   • 💡 Freshly ground black pepper tastes more aromatic.黑胡椒现磨的味道更香
   
5. 5

   Add Butter and Sauce

   加入黄油和酱汁

   Once the shrimp change color, add the butter. After the butter is fully melted, pour in the mixed sauce and continue stir-frying.

   虾变色后加入黄油，黄油完全融化后倒入调制酱汁，继续翻炒

   ⏱1 min

   • 💡 Don't add the butter too early, or it may burn.黄油不宜过早加入，以免焦糊
   
6. 6

   Reduce the Sauce over High Heat

   大火收汁

   Stir-fry over high heat for 15 seconds to reduce the sauce, then plate.

   大火翻炒 15 秒收汁即可装盘

   ⏱15 sec

   • 💡 Don't reduce the sauce too dry — leaving a little liquid gives a juicier texture.收汁不要收得太干，留一点点汁液口感更润