Chinaman's Culinary Chance: Stir Fried Butter Garlic Chili Shrimps

Several kinds of hot  and not so hot chilies may be found in the shelves of our kitchen. We heart spice so much that even the younger ones have been seen eating kimchi, wasabi peas and adding Tabasco, XXX hot BBQ sauce and Lee Kum Kee chiu chow oil on everything.

This recipe is my take on "Sichuan Shrimp meets Gambas al  Ajillo".

Ingredients:

• 12 pcs large white shrimps, peeled, deveined and butterflied but with the heads still intact
• 1 small onion, chopped
• 2 tbsp garlic, crushed and minced
• 4 tbsp butter
• 1 tsp olive oil
• 2 tbsp Lee Kum Kee Chiu Chow (chili oil)
• 1 tbsp crushed red pepper flakes
• 1 tbsp chopped parsley
• a pinch of salt
• 1 tsp chopped parsley

Procedure:

1. Heat up a wok. You'll know when to put the butter and olive oil when you see steam/smoke rise up from the empty wok. Turn down the heat to medium and put the butter and olive oil (to prevent the butter from burning fast).
2. Put onions, then garlic and give it a stir.
3. Throw in the shrimps, stirring it a little to incorporate the onion and garlic flavor.
4. Season with a pinch of salt, stir once then add the crushed red pepper,  1 tbsp parsley and chili oil
5. The shrimps are done when you see them turn orange-ish. Don' overcook em. The whole process takes about 5 minutes. Right before plating, sprinkle the remaining chopped parsley.
6. Serve. Goes well with steamed rice, toasted french bread or any pasta of your choice. Just toss em in!

From Kitchen Wanderings, here's to a life full of flavor!