Fried Shrimp in Typhoon Shelter

Name: Fried Shrimp in Typhoon Shelter
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Kewei Shrimp; 6 cloves garlic; 2 pcs Red pepper; Some Bread crumbs; Some Black Bean Sauce; 1.5 tablespoons salt; A small amount Cooking Wine; A small amount Soy sauce; A small amount pepper

by Ershui Lohas

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Now the pleasure of going to Hong Kong to eat is far greater than buying, buying and buying, and I like the Hing Kee Typhoon Shelter in Tsim Sha Tsui very much among the various delicacies. In the slap-sized restaurant, which is difficult to turn around, the old decoration, looking at the signature wall that records the visit of big and small stars, trance returns to the era of Hong Kong drama. Xingji is always full of the only winning but fatal winning factor is real materials and good taste. It's a pity that Modou didn't have Xingji, so he had to go to the kitchen to try it.

Ingredients

500g Kewei Shrimp
6 cloves Garlic
2 pcs Red Pepper
Some Bread Crumbs
Some Black Bean Sauce
1.5 tablespoons Salt
A small amount Cooking Wine
A small amount Soy Sauce
A small amount Pepper

Fried Shrimp in Typhoon Shelter

1. Ingredients: Jiwei shrimp, garlic, bread crumbs, red hot pepper, chili tempeh, starch

2. Shrimp fetching line with open back (Tips: It is much easier to operate after freezing in the refrigerator for half an hour)

3. After rinsing, air dry and marinate with salt, cooking wine, and pepper for a quarter of an hour.

4. When the shrimp is marinated, start to chop the garlic.

5. When the frying pan is 80% hot, coat the shrimp with starch and quickly turn it off. About a minute, the shrimp will turn red and remove the empty oil.

6. Here is an introduction to the chili tempeh from Guangdong, which is sold on a certain treasure. The main seller is from Shunde, which can be said to be the soul of this type of dish.

7. When the oil is hot, chop them together. When the oil is hot, chop the garlic and chili tempeh together in the pan until fragrant, and add small red peppers according to the taste. Saute good garlic and chili tempeh, and add small red peppers according to the taste.

8. Add the breadcrumbs and the fried shrimp when the garlic fragrant, and wait until the shrimp is coated with these before serving. The breadcrumbs and garlic paste are very fragrant and you can eat two large bowls of bibimbap.

Tips:
Ershui Lohas, the excitement continues. Thanks for your attention and forwarding, bow~
Personal WeChat: yijiangjinyu WeChat public account: Ershuilehuo (ershuilehuo)

Hi I am Ershui, the mother of two children. I grew up in the Central Plains. I have been running along the coastline as an adult. I dislike physics the least but have been dealing with the computer supply chain for decades. I feel that creation makes people, so I cherish it even more. Love reading, love food, thank you for sharing with me~