Soy Sauce King Prawns (豉油王虾)

Trim the sharp parts of the shrimp head, eyes, legs, and tail tip using kitchen shears. Make a butterfly cut along the back of each shrimp to remove the vein. Rinse the cleaned shrimp and pat them thoroughly dry with paper towels.

Separate the white and green parts of the scallions. Diagonally slice the white parts into segments. Chop the green parts into 1-inch pieces. Coarsely chop the garlic cloves.

In a small saucepan, combine the rock sugar and water. Heat on low until the rock sugar completely dissolves, stirring occasionally. Add more water if the syrup becomes too thick.

In a small bowl, combine 2 teaspoons of the prepared rock sugar syrup, oyster sauce, light soy sauce, and dark soy sauce. Stir until well combined.

Heat cooking oil in a wok to at least 180°C (350°F). Fry the prepared shrimp in batches for about 20-30 seconds until they turn golden and cooked through. Remove the fried shrimp and set aside.

Remove most of the oil from the wok, leaving about 1 tablespoon. Add the chopped garlic and fry until golden and fragrant. Remove the fried garlic and set aside.

In the same wok with remaining oil, add the diagonally sliced white parts of the scallions. Stir-fry until fragrant.

Add the fried shrimp and fried garlic back into the wok. Pour in the prepared sauce. Stir-fry to coat the shrimp evenly.

Add the chopped green parts of the scallions and butter to the wok. Increase heat to high and quickly stir-fry for a few seconds to combine and melt the butter.

Transfer the Soy Sauce King Prawns to a serving plate.