This simple recipe is always a hit with the boys. The sweet-salty sauce coating the shrimp requires one to eat with the hands. Using forks and knives (or spoons) is simply an injustice. There is requisite slurping and licking as one tries to get every bit of garlicky goodness before peeling the shrimp. One then breaks of the head, and savors the shrimp fat within. Each segment of the shell is then peeled away to reveal the tender sweetness. The peeled shrimp is then used to scoop up more sauce, placed on a mound of steaming white rice, and popped into the mouth whole. Yum!
Shrimp with Special Sauce
1 kilo shrimp (I usually cut off the long antennae and the tip of the sharp barb on the head)
3 tbsp. minced garlic
2 tbsp. butter
1 tbsp. cooking oil
1/2 cup oyster sauce (Lee Kum Kee is my preferred brand)
1/2 tsp. sugar
2 tbsp. water
1. In a pan, melt butter and oil and saute garlic until light brown.
2. Add in the shrimp, oyster sauce, sugar and water.
3. Stir-fry for a few minutes, just until shrimp turns pink.
4. Serve with lots of rice.