So I’ve always thought that seafood dishes
were hard to make at home.
But my dad proved me wrong with his
Pan-fried Shrimp with Garlic.
It’s so garlicky
and indulgent,
you have to try it for a weeknight meal.
My dad’s gonna start us off
with the star of the show, the shrimp.
Hello, friends!
How are you?
We'll be pan-frying shrimp with the shell on.
About 10 oz of shrimp.
This shrimp is 26/30.
Rather large.
In the US, shrimp are sold by the amount in a pound.
Our shrimp today is 26/30,
which means there are 26-30 shrimp in a pound,
which is considered extra large.
If you prefer smaller shrimp,
you would get those with bigger numbers.
First off,
cut off the legs.
We’ll first use scissors to cut off all the legs.
Make a diagonal cut
to snip off the tail at an angle.
Doesn't that look nice?
Phoenix-tailed shrimp.
My dad likes to cut the top of the tail at an angle
to make a nicer-looking shape
which, of course, is optional.
Take off all the legs?
Yes, cut off all the legs.
They're all off now.
Our general rule is that you should always buy
frozen, unpeeled, and untreated shrimp.
Since most shrimp is frozen at sea,
frozen deveined or peeled shrimp in stores
have been defrosted at least once, then refrozen.
This deteriorates the natural shrimp flavor.
Also, check the ingredient list
to ensure “shrimp” is the only ingredient
since additives that are often used
create an unpleasant texture.
If you’re looking for sustainable seafood options,
make sure to reference
the Monterey Bay Aquarium's “Seafood Watch” website.
Also, we need to de-vein the shrimp.
Just use a toothpick to jab into the middle.
We’ll stick the toothpick
into the middle back section of the shrimp
and pull out.
See the vein?
It's black.
Now, we’ll devein the rest of the shrimp.
Did you eat this growing up?
Not large shrimp like this.
We ate smaller shrimp a lot.
I never caught shrimp this large.
You caught shrimp?
Yes, I caught fish and shrimp!
But they weren't this big.
Smaller shrimp.
Very tasty!
When he went fishing, he also caught shrimp.
The shrimp were delicious!
I figured.
What doesn't he do?
We've finished de-veining and cutting off the legs.
Cut it open just a bit, here on the back.
Use the tip of a small knife.
Open up a bit of the shell on the back.
Again.
The tip of a small knife.
With a small knife facing outward,
we’ll split open the shell on the back of the shrimp carefully.
This makes it easier to peel as you're eating it,
and when you cook it, the flavor penetrates better.
After doing that with all the shrimp,
we’ll put them into a bowl for marinating.
To marinate it, we’ll add just a 1/4 tsp of garlic salt.
Mix it up
with a good shake.
After mixing in the garlic salt,
we’ll add 1.5 tsp of cornstarch.
We have all of these ingredients listed on our blog at madewithlau.com
along with step-by-step instructions and video clips
to guide you as you make the recipe at home.
What does the cornstarch do?
It makes the shell crispier and more aromatic!
With the shrimp prepared,
it’s time for the signature ingredient of this dish.
Next,
we'll prepare the garlic.
We’ll use 3-5 cloves of garlic for this recipe.
Give it a light smash.
Now it's easy to peel.
First, we’ll peel the garlic.
Cut off and discard the end.
It's hard.
Cut off the hard ends.
It's part of the stem.
You can smash the garlic really hard,
or you can just press down on it.
Or, you can smash it just like this.
Then we’ll smash the garlic.
Use the top of the flat side.
Just like that, then chop it finely.
After smashing, we’ll mince the garlic roughly.
Set it aside so we can grab it later.
Now, for the dry seasoning.
1 tsp of garlic salt,
1/4 tsp of normal salt.
1/4 tsp of sugar is enough.
1/5 tsp of black pepper
and just a touch of white pepper.
That's everything!
Mix it up.
We’ll mix that all together well.
Now, with everything prepared,
we can start pan-frying the shrimp.
Set the heat to high.
We’ll heat a flat pan on high.
Now that the pan is hot enough, lower the heat.
Add 2 tbsp of oil.
Be generous.
More oil is better?
More oil will fry the shrimp more fragrantly.
Make sure to swirl the oil around
so the bottom of the pan is evenly coated.
Now add the shrimp.
Pull it straight a bit.
Straighten it out.
Straight.
Then we’ll add in the shrimp one at a time.
"Do you have to have the shell on?"
It's much tastier with the shell on.
The shell protects the juices inside.
Without the shell, all the juices escape
leaving you with dry shrimp.
These shrimp aren't dry.
The cooked meat is bouncy.
Add some oil along the edge.
We’ll add about a tbsp of oil along the edge
so the shrimp pan-fries better.
Is that medium heat?
Yeah, don't use high heat,
high heat will burn the shrimp
before they're even cooked.
Majaji from Patreon asked,
"What other protein would be good for this
if you can't eat shrimp?"
Fish or scallops are great!
Will it still have the crusty outside?
Yes, if you eat quickly.
It won't be crispy if you let it sit.
Would you still use cornstarch?
You'd definitely need cornstarch!
Isn't that beautiful?
How do you know it's time to flip?
You'll see it turn red on that side.
It's red, see?
We put these pieces in first.
After about 2 minutes of cooking on low to medium heat,
we’ll flip our shrimp.
Why didn't you use the wok?
A flat-bottomed pan is better than a wok for this.
That's everyone.
It's so crispy right now!
This way, they'll cook evenly.
After flipping, we’ll cook on this side
for another 2 minutes
until they turn reddish-orange.
I also wanted to make a special shoutout to thank all of our
wonderful Patreon supporters for helping bring this video to life.
If you enjoy our videos and are interested in supporting us directly,
head on over to patreon.com/madewithlau to learn more!
After 2 minutes of pan-frying on this side,
we’ll take out the shrimp.
Plate them up.
Plate them up first.
Okay!
Now, add the garlic.
In the same pan, we’ll add our minced garlic.
We don't need to add any more oil
because there is plenty left in the pan.
Low heat.
Fry the garlic so it's aromatic.
No need for extra oil, this is plenty.
The garlic is turning golden.
We’ll cook the garlic on low until fragrant or about 30 seconds.
Once it's golden, turn off the heat.
Add the shrimp back in.
Then add the shrimp and mix it around with the garlic.
Mix it up.
"How do you prevent the shrimp
from being overcooked or mushy?"
With the shell on, it won't get mushy.
Once the shrimp turns red, flip it to the other side.
I didn't even cover the pan with a lid.
Shrimp cooks through very quickly.
Lots of people deep-fry this, but I didn't do that.
Deep-frying won't give you shrimp this fragrant.
Next,
turn the heat back up.
With the garlic and shrimp mixed,
we’ll turn the heat back on low
and add our dry seasoning.
We're going to add
the seasoning mix that we created earlier.
Sprinkle it on.
Now, we’ll sprinkle in the seasoning a bit at a time,
while flipping the shrimp in the pan.
Once the seasoning is all added,
we’ll turn off the heat and plate.
This is the good stuff!
Don’t forget to add the delicious bits of crispy garlic
right on top of the shrimp.
That is gorgeous!
You need to get the garlic.
The garlic is the star of the dish!
Wow!
You can just eat the shell, right?
Yeah, eat it if you like it.
Our Pan-fried Shrimp with Garlic is complete!
I hope you all enjoy it!
Hong Doy, time to eat shrimp!
Cheers!
Eat shrimp!
Mm mm mm!
Good?
Amazing!
There's so much flavor.
This would be a party pleaser.
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Let's see if they're right.