1. Cut off the rostrum on the shrimps' heads; Trim off the antenna and legs; Devein with toothpicks; Rinse and pat dry.
2. Peel, rinse and slice garlic.
3. Add 4 cups of oil to a wok; Bring to the boil over a high heat; Turn to a medium heat; Jiggle the shrimps in the oil briefly; Remove and drain.
4. Set the oil aside, leaving 1T oil; Heat the wok over a high heat; Stir-fry garlic over a high heat till fragrant; Return the shrimps to the wok and add seasoning (1); Stir-fry over a high heat briefly; Add seasoning (2) and arrange to a casserole. Ready to serve.
COOKING TIPS:
1. Quality shrimp should not have a black dot on its head because this is a major sign that the shrimp is not fresh and its head is likely to come off.
2. "Devein" means removing the ugly dark "vein" along the shrimp's back, which is actually the shrimp's digestive tract with a lot of sand and makes the shrimp taste gritty and bad to the palate.
