Signature Sauce Shrimp
Crispy fried shrimp coated in a rich, creamy garlic sauce. This dish features tender shrimp with a golden exterior, tossed in a silky sauce made with evaporated milk and aromatic garlic.
Story
A restaurant-quality shrimp dish you can make at home. The key is getting the shrimp crispy quickly, then tossing it with the warm sauce just before serving.
Ingredients
large fresh shrimp
500g (about 15-20 pieces)
evaporated milk
400ml
garlic cloves, juiced
40ml (about 8-10 cloves)
cornstarch
50g plus extra for coating
chicken powder
7.5g
sugar
7.5g
salt
4.5g
MSG (optional)
5g
butter
30g
peanut oil
2 tablespoons
vegetable oil
for deep frying
Instructions
1
Make the sauce
Combine evaporated milk, garlic juice, chicken powder, sugar, salt, MSG, and cornstarch in a bowl. Whisk until smooth and set aside.
2
Prep the shrimp
Using sharp scissors, cut off the shrimp antennae and spear. Make a shallow cut along the back and remove the vein. Pat completely dry with paper towels. Lightly dust the belly side with cornstarch.
3
Fry the shrimp
Heat oil to 200°C (400°F). Fry shrimp for 10 seconds until just starting to curl. Remove and increase heat to 220°C (425°F). Return shrimp and fry another 15 seconds until golden and crispy. Drain on paper towels.
4
Finish the dish
In a wok or large pan, melt butter with peanut oil over medium heat. Add a splash of the prepared sauce to warm it through, then add the fried shrimp. Toss quickly for just 30 seconds until coated. Serve immediately while hot.
