Thoroughly decorate the shrimps. Discard them from their black dorsal vein and then rinse them with cold water.
Wipe them with paper towels
Using a sharp sharp knife, make a deep incision along the back of the shrimp.
Open each shrimp, making sure that the two halves remain stuck together, so that the shrimp looks like a butterfly
Sprinkle the shrimps with salt and pepper and roll them in the cornstarch
Crush and then finely chop the garlic clove
Mix in a cup garlic, vermouth, ginger and soy sauce
Heat 2 tablespoons of peanut oil in a pan.
When the oil is very hot, add the shrimp and sauté them stirring constantly until they have a beautiful pink hue (5 to 7 min).
Add the seasoning cup, lower the heat slightly, stir all the ingredients for 1 min then put them on a plate
Pour hot spicy sauce over shrimp and serve immediately
Enjoy your meal from
Ingredients
Directions
Thoroughly decorate the shrimps. Discard them from their black dorsal vein and then rinse them with cold water.
Wipe them with paper towels
Using a sharp sharp knife, make a deep incision along the back of the shrimp.
Open each shrimp, making sure that the two halves remain stuck together, so that the shrimp looks like a butterfly
Sprinkle the shrimps with salt and pepper and roll them in the cornstarch
Crush and then finely chop the garlic clove
Mix in a cup garlic, vermouth, ginger and soy sauce
Heat 2 tablespoons of peanut oil in a pan.
When the oil is very hot, add the shrimp and sauté them stirring constantly until they have a beautiful pink hue (5 to 7 min).
Add the seasoning cup, lower the heat slightly, stir all the ingredients for 1 min then put them on a plate
Pour hot spicy sauce over shrimp and serve immediately
Enjoy your meal from
English 
French 