I tried making gourmet Chinese "Garlic Shrimp"

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They say the shrimp season ends at the end of November.
I decided to make it once before the season is over.
Many people enjoy live shrimp as sashimi or salt-grilled, but I used my specialty to make it once using a Chinese cooking method that turns out amazing.
This dish is called Garlic Shrimp, which belongs to Cantonese cuisine, one of the eight great traditions of Chinese cuisine.

If you look closely, they look quite cute haha ^0^

Starting the shrimp preparation.
Cut off the horns and eyes with scissors.

Next, you will see a soft part on the first segment of the shrimp; insert the edge of a knife there
to split the back.

Then, spread the meat apart and pull through with chopsticks to remove the shrimp intestine.
Since this is the digestive organ, it can taste bitter, so it is better to remove it.

This is how you prepare them.

Prepare 30g of green onions and mince them finely.

Prepare 30 cloves of garlic and mince them finely by pounding them with a Chinese cleaver.

Mincing it to this extent is fine.

Ingredients
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13 Whiteleg shrimp
30g Green onions
Minced garlic (30 cloves)
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Other
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Water starch 1:3

Seasoning
Light soy sauce
Sugar
Oyster sauce

Add about 100ml of soybean oil to a pan.

After heating it hot, toss in the prepared shrimp.

Stir-fry on high heat for about 3 minutes.

They are fully cooked now ^^

Place them in a mixing bowl for a moment.

This is the oil that came out while frying the shrimp; you must never throw it away, use it as is.
It is oil that keeps the savory flavor alive.

Add all the prepared minced garlic.

Stir-fry over medium heat.

Stir-fry until it turns a brownish color.

Add the pre-cooked shrimp and stir-fry for about 5 seconds so it blends well with the garlic.
From now on, turn the heat up to high.

Now the seasoning goes in.
1 tbsp Light soy sauce

1 tbsp Oyster sauce

Add 0.5 tsp sugar and stir-fry for 5 seconds.

Add 150ml of water.

Boil on high heat for 2 minutes.

After 2 minutes, add the prepared green onions.

Immediately pour in the water starch to set the consistency.

It's done.

Just plate it.

Place the shrimp on both sides and pour the garlic sauce in the middle.

^0^


Peeling the shells is a bit inconvenient, but the taste is the best.
Don't just eat the meat after peeling; if you dip it generously in the garlic sauce, you can experience a fantastic flavor.