Pepper-Butter Shrimp with Rice Wine

Remove the heads, open the backs and remove the intestinal tracts. Drain and pat dry. Mix the soy sauce, rice wine, sugar and salt in a small bowl.

Warm the oil in a wok over medium-high heat. Add the shrimp and pepper; stir-fry until the shells change color. Add the butter, let it melt, then add the mixed sauce.

Keep stir-frying until the meat is pearly and opaque throughout. Reduce the sauce over high heat for about 15 seconds, without burning the butter, and serve.