Defrost 12 large cocktail shrimp and marinate with 1 tbsp cooking wine and a pinch of pepper for 10 minutes.

Prepare the garlic butter sauce by mixing 2 tbsp butter, 2 tbsp minced garlic, 1 tbsp sugar, and 1/2 tbsp parsley powder. Optionally, chop 1 chili pepper for added spice.

Prepare the chili sauce by mixing 2 tbsp ketchup, 1 tbsp chili powder, and 1 tbsp sugar.

Heat a pan with enough oil and start frying the shrimp.

Cook shrimp until the tails and flesh turn orange.

For garlic butter flavor, add the prepared sauce to the shrimp.

For chili flavor, add 1 tsp butter first, then the prepared chili sauce.

Flip the shrimp in the garlic butter sauce to mix well.

Mix the shrimp well in the chili sauce and cook thoroughly.