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