Steps

1. Trim the ends off 3 cloves of garlic, peel, and finely mince.
   🕒 01:13
2. Slice 1 chili pepper into rounds.
   🕒 01:33
3. Peel the shells off the 160g of shrimp, starting from the legs.
   🕒 01:40
4. Insert a knife along the back of the shrimp, near the shell, to split the back. Remove the deveined line and butterfly the shrimp.
   🕒 02:50
5. To the prepped shrimp, add less than 1 tsp of Kombucha Tea, a pinch of salt, 1 tsp of Potato Starch, and 1 tbsp of Cooking Sake (Rice Wine). Mix well. 【Key Tip!】 Coating the shrimp with Potato Starch will make them tender and juicy.
   🕒 03:47
6. In a skillet or frying pan, add the minced 3 cloves of garlic and pour in enough Vegetable Oil to cover the bottom of the pan by about 1cm. Heat over low heat.
   🕒 04:57
7. Separately, toast the sliced bread.
   🕒 05:11
8. Once the oil is warm, add the shells from the peeled shrimp and infuse the oil with shrimp flavor over low heat. 【Key Tip!】 If you're concerned about oil splattering, pat the shrimp shells dry.
   🕒 05:23
9. Once the shells are fragrant and lightly browned, remove them from the oil.
   🕒 05:45
10. Add the shrimp one by one to the oil and cook over continuous low heat, as if simmering them in oil. 【Key Tip!】 Slightly charring the garlic will enhance the flavor.
    🕒 06:00
11. Once the shrimp are entirely bright red, turn off the heat. At the same time, add the sliced chili pepper to infuse the oil with spiciness. 【Key Tip!】 Be careful not to overcook the shrimp, as they can become tough.
    🕒 06:43
12. Plate the shrimp and sprinkle with dried parsley, if desired. Serve with toast.
    🕒 07:07