Fried Shrimp in Typhoon Shelter

Name: Fried Shrimp in Typhoon Shelter
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g shrimp; Some Bread crumbs; 3g Minced red pepper; 3g Minced garlic; 3g chopped green onion; 20ml Cooking Wine; 3g salt; 20ml water; 30ml Salad oil

by Henan Junsao

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Typhoon Shelter cuisine originated in Hong Kong and Taiwan. The so-called "typhoon shelter" is also what we generally call the "safe haven"; fishermen along the coast of Guangdong, if they encounter strong winds and waves while fishing, they can only choose to avoid wind and waves in the typhoon shelter; during this period of inability to survive The fishermen had no choice but to use the freshly caught seafood to cook and cook on the spot, and cook them into a delicious dish for the guests at the banquet. This is the origin of the typhoon shelter food; from this we can see that the staple food of the typhoon shelter is the super delicious delicacy. . In the typhoon shelter food, you can always taste the freshest and finest seafood; with the changes of the times, the old days specialize in seafood, porridge, noodles, noodles, fruits, drinks, etc., and there are some singing boats with singers on them. The typhoon shelter with singing and musicians has evolved into a food gathering place for Hong Kong citizens today.

The essence of Bifengtang cuisine is the unique flavor of garlic paste. The special feature of this garlic paste is its sweet and burnt fragrant, crispy but not tangy. The garlic aroma is combined with the spicy and soy flavor to achieve a balance of flavors. Cooking with seafood, the taste is harmonious and delicious. "

Ingredients

Fried Shrimp in Typhoon Shelter

1. Cut off the beards and feet of the shrimp, marinate them with salt and cooking wine for 10 minutes (because they were prepared the night before, the light is not good, so no photos were taken); put the empty pot (preferably a non-stick pot) on the fire On top, put two slices of toast in, and slowly toast them over low heat.

2. Knead the toasted toast with your hands until it becomes fine.

3. Put the wok on the fire, pour the oil, and heat it over medium heat to 60% heat.

4. Add minced garlic and minced red pepper, stir-fry until the minced garlic is golden brown, and remove the oil to control.

5. Saute the chopped green onion with primer.

6. Pour in the marinated shrimp, stir fry over medium heat, pour water along the side of the pan, cover and simmer for three minutes.

7. Pour in the minced garlic and red pepper.

8. Pour the breadcrumbs just before it is out of the pan, stir-fry quickly on low heat, and then serve.

Tips:
If you have ready-made bread crumbs at home, you don’t have to worry about it like me, but when you pour the bread crumbs in and fry, you need to use low heat to fry until golden brown. You need to be patient and don’t rush for quick success. It fell short. My bread crumbs are toasted on a low heat, and they are already golden brown, so I don’t need to continue frying anymore, just turn the pan a few times and it will come out.