- 2/3 cup butter
- 1 tbsp light olive oil
- 5 cloves garlic
- 650 grams shrimps
- 1/4 tsp iodized fine salt
- 1/2 ground black pepper
- 1 bottle (355ml) clear soda
- 2 pcs finger chilis
- 1 heaping tbsp cornstarch
- 2-3 tbsps water
- a clove of garlic, finely minced
- 2 tbsps native white vinegar
Cut the long-like antennae of the shrimps. Wash thoroughly. Place the shrimps in a colander while preparing the other ingredients.
Mix well the last-two ingredients in a small bowl. Set aside.
Pound the garlic lightly to expel the skin. Then, finely mince.
In a wok, over medium-high fire, put the oil and butter. When the butter has almost melted, put the the garlic. Saute until aromatic only. Do not brown.
Add the shrimps. Season with salt and pepper. Stir until shrimps are half-done. Pour the clear soda. Dump the finger chilis and cornstarch mixture. Mix well. Cover. Bring to boil. Cook for several seconds or until shrimps have even orange-color. Immediately remove from fire.
Serve with rice and garlic-vinegar dip.