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How to Make Mustard Butter Rosé Shrimp

Mustard Butter Rosé Shrimp This is a simple-to-make, delicious, and innovative seafood dish.

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • Rosé Shrimp
  • Butter
  • Mustard
  • White Sugar
  • Light Soy Sauce
  • Oyster Sauce
  • Salt
  • Cooking Wine, Rum, or Beer
  • Cilantro
  • Garlic

Quantities

For 1 serving:

  • Rosé Shrimp: Slightly more than 1 jin (approx. 40~45 RMB per jin in Guangdong market)
  • Butter: Approx. 20g
  • Mustard: 15g
  • White Sugar: 3g
  • Light Soy Sauce: 30g
  • Oyster Sauce: 30g
  • Salt: 3g
  • Cooking Wine, Rum, or Beer: 15g to 30g
  • Cilantro: 5 stalks, cut into segments
  • Garlic: 5 cloves, minced

Instructions

  • Trim the sharp tips of the head and tail, whiskers, and legs from the Rosé Shrimp. Use scissors to butterfly the shrimp body and remove the vein.
  • Prepare the mustard sauce in advance: mix soy sauce, oyster sauce, mustard, salt, and sugar until well combined.
  • Wash the cilantro and cut it into segments for later use.
  • Drain the water from the Rosé Shrimp. Add oil to the pan, place the shrimp directly in, and pan-fry over medium heat until the exterior is golden brown. Remove and set aside.
  • Add the minced garlic to the pan. Stir-fry over high heat using the remaining oil from frying the shrimp. When white steam rises and the garlic becomes fragrant, add the shrimp and butter, allowing the shrimp to fully absorb the buttery aroma.
  • Pour in the prepared sauce. Continue to boil over high heat while tossing the shrimp until the sauce thickens. Add the alcohol (30g for cooking wine or beer; 15g is sufficient for rum due to its strong flavor).
  • Once the sauce has slightly reduced, add the cilantro, toss briefly, and serve.

Additional Notes

  • Prepare the sauce and butter in advance to save time during the cooking process.
  • Be careful to add the minced garlic only after removing the shrimp from the pan. Frying it for too long can cause it to turn black and become bitter.
  • Adjust the amount of mustard according to your preference. If you add too much, simmering it a bit longer will help dissipate the strong mustard flavor.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.