Remove the head and the shell of the the shrimp

Marinate the shrimp with sake, salt, pepper, sesame oil, a well-beaten egg and corn statch. Note: do not add too much liquid otherwise the “paste” will be too watery.

Deep fried the shrimps in oil at 120 C. Take them out from the hot oil when they have changed colour. Do not overcook the shrimp. Normally takes less than a minute.

Hot pan. Add a bit of oil and diced garlic.

When the garlic has turned slightly brown, add the shrimp from step 3.

Add some black pepper, salt and some butter