Korean Soy-Glazed Shrimp Stir-Fry

Peel 300g shrimp, remove the heads if attached, and devein through a shallow slit along the back.

Rinse briefly under running water, then pat very dry so the butter does not splatter and the shrimp sear cleanly.

Mince 3 garlic cloves finely and slice 1 cheongyang chili on the diagonal.

Measure 2 tsp soy sauce and 1 tsp sugar before heating, because the glaze stage moves quickly once the shrimp turns pink.

Set a pan over low heat and melt 15g butter without letting it brown hard.

Add the minced garlic and stir for about 30 seconds, just until pale gold and fragrant, lowering the heat if it darkens fast.

Raise the heat to high and spread the shrimp in one layer.

Stir-fry for 1 1/2 to 2 minutes, turning as needed, until the shrimp turn pink and the edges curl but the centers still look juicy.

As soon as the shrimp turns pink, add the soy sauce, sugar, and sliced cheongyang chili.

Toss quickly for about 30 seconds so the sugar dissolves, the soy sauce reduces slightly, and the glaze clings instead of pooling.

When only a little glossy sauce remains on the bottom of the pan, turn off the heat.

Add 1 tsp sesame oil, toss gently to avoid breaking the shrimp, and serve immediately while the coating is shiny and hot.