• 1 tablespoon peanut oil
  • 2 teaspoons salt
  • 2 cloves garlic, sliced
  • 250 gm (~1/2 lb) large shrimp, in shells
  • 1 teaspoon fresh-grated ginger
  • 1/4 to 1/2  teaspoon chillie powder (personal preference)
  • 2 green onions, chopped
  • 1 tablespoon light soy sauce
  • 2 tablespoons gin


Have all ingredients ready. This dish must be done very quickly and over very high heat.
Do not peel the shrimp. The shrimp will continue cooking on the sizzle plate so it's important to really push the speed of prep
  1. Heat your sizzle plates first of all as they take a few minutes to become hot. You can place them directly on a flame or in a very hot oven
  2. Heat the wok or frying pan until very hot.
  3. Add the oil, salt, and garlic all at once.
  4. Throw in the shrimp, and chow it for a moment.
  5. Add the ginger and the green onions, still at high heat.
  6. Toss about for a moment until the shrimp begins to become opaque and starts to change color  to salmon-pink.
  7. Throw the soy sauce and the gin into the pan all at once.
  8. Put a lid on the pan immediately, and turn off the heat.
  9. Serve on the pre-heated sizzle plates without delay.