Composition / ingredients
Step-by-step cooking
Step 1:
How to fry shrimp in soy sauce? Which shrimp are better to use? Royal or tiger clams are perfect for cooking the dish (in the absence of such, you can take the usual ones). Prepare all the products. Remove the shrimp from the freezer and leave at room temperature.
Step 2:
For faster defrosting, I sometimes use cool water. I fill the shrimp with water and leave it for a while.
Step 3:
Remove the head (if any) from the thawed clams and peel off the shell.
Step 4:
Remove the vena cava on the back of each shrimp.
Step 5:
Peel the garlic and rinse in cold water. Pass the cloves through a press or grate on a fine grater.
Step 6:
Heat the vegetable oil well in a frying pan and send the shrimp to fry. Stirring, cook over high heat for about one to two minutes. During this time, they will turn red and curl into rings.
Step 7:
Add butter, garlic and hot pepper pods to the pan. Stir, leave in this way for a few seconds to a minute.
Step 8:
Pour in soy sauce (its amount can be increased by 1-2 tablespoons if you like saltier dishes). Stirring, cook over medium-high heat for about two minutes. Evaporate the right amount of soy sauce and remove the shrimp from the heat.
Step 9:
Sprinkle the finished dish with the juice of freshly squeezed lemon or lime, garnish with finely chopped herbs. You can also sprinkle the shrimp with fragrant black pepper. Done, you can serve!
If the shrimp is overexposed on the fire, the meat will become hard and rubbery, so it is not recommended to cook them for a long time, four to five minutes is enough to get the most delicate and very tasty dish!
Seafood is very useful for humans. They contain minerals, iodine, omega-3 fatty acids and much more.
Shrimp fried with garlic in soy sauce is not only delicious, but also very healthy!
Bon appetit!
To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Soy sauce - 51 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Allspice - 263 kcal/100g
- King Prawns - 87 kcal/100g
