Steps

1. Peel the **shrimp**, leaving the last segment near the tail intact. This helps maintain a beautiful shape.
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2. Cut off the pointed part in the middle of the **shrimp** tail with scissors. This makes it easier to remove accumulated moisture and debris.
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3. Make a 3mm deep cut along the back of the **shrimp** with the tip of a knife, and scrape out the deveined line and any remaining moisture/debris.
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4. Add 2g of salt to the prepared **shrimp** and rub it in well.
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5. In a bowl, combine **egg white 1 pc**, 1 tbsp **Cooking Sake (Rice Wine)**, and 1 tsp **Potato Starch**. Mix well.
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6. Add the **shrimp** to the bowl with the prepared **egg white** mixture and coat them well.
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7. Drain the **shrimp** in a colander. This removes impurities and ensures a plump texture.
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8. Finely mince the **parsley**. It's best to chop it just before adding for maximum flavor, but pre-chopping makes cooking smoother.
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9. Heat a frying pan over medium heat and add 1.5 tbsp **Olive Oil**.
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10. Add the **shrimp** to the frying pan and cook for about 45 seconds per side.
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11. Flip the **shrimp** and cook for another 45 seconds. The **shrimp** should still be slightly undercooked in the center at this point.
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12. Remove the cooked **shrimp** to a plate.
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13. Lower the heat to low in the same frying pan. Add 1 clove of minced **garlic** and 1/2 tsp of **Gochujang**. Stir-fry without burning. If you're not a fan of spicy food, you can omit the **Gochujang**.
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14. Once the **garlic** is cooked, add 1 tsp **paprika** powder and 1 tsp **honey**. Stir to combine.
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15. Add 2 tbsp water and **lemon juice 1/2 lemon**. Simmer until the sauce is reduced by about half.
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16. Return the **shrimp** to the reduced sauce. Gently simmer while coating the **shrimp** in the sauce. This will finish cooking the **shrimp** completely.
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17. Once the sauce is evenly coated, add 20g of cold **butter** and mix well until the sauce emulsifies. Adding cold **butter** helps prevent the sauce from separating.
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18. Finally, sprinkle with the chopped **parsley** and mix everything together. It's ready!
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19. Arrange the **shrimp** on a plate, making sure they don't overlap. Pour any remaining sauce over the top.
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