Name: [fried Shrimp with Coconut Fragrant Typhoon Shelter]: Extremely Crispy and Delicious
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Arctic Sweet Shrimp; 20g Coconut; Some Bread crumbs; piece ginger; Each amount Green Red Pepper; A paragraph shallot; A parsley; 1 or more garlic; 5ml Cooking Wine; a little White pepper; a little Corn flour; Some salt; Some Cooking oil

[fried Shrimp with Coconut Fragrant Typhoon Shelter]: Extremely Crispy and Delicious

by Warm blue 0429

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Speaking of "typhoon shelter", what do you think of?
I used to think it was the name of a restaurant, and "Typhoontang fried shrimp (crab)", "Typhoontang eggplant", "Typhoontang chicken wings" and so on are just the names of the dishes in this restaurant.
Later I learned that I was wrong. . So here I will also share some science with everyone, so that the students who don’t know will laugh and be generous like me.
The term "typhoon shelter" originally referred to the name of a place located in Causeway Bay, Hong Kong. Most of the people living in the typhoon shelter are local fishermen in Hong Kong. Most of these fishermen are descendants of Southeast Asian fishermen. They rely on the sea to eat the sea, and use fishing boats as their home. Over time, its unique water culture has been formed. Among them, naturally includes the food culture we are talking about today.
Because fishermen live on the water all year round, they are very humid. Therefore, after these Southeast Asian fishermen settled in the typhoon shelter, they combined the cooking methods of their hometown with the local characteristics. When cooking the dishes, they added a large amount of onion and garlic and other spices to drive away moisture. In the end, this kind of special delicacy with rich flavor and tangy garlic is formed.
Therefore, the "typhoon shelter" we are talking about today is neither the name of a dish, nor a "place name", nor the name of a certain restaurant.
What it represents is a general term for a type of cuisine that uses specific cooking techniques and seasonings and has its own unique taste.
The essence of "Typhoon Shelter" cuisine is mainly reflected in its unique garlic flavor. The special feature of this kind of garlic is that its taste is burnt and fragrant, crisp and not smelt, and the garlic aroma is combined with the spicy and soy flavor to achieve a taste balance. Using this method to cook seafood and meat can better reflect the original deliciousness of the ingredients and make them more delicious.
Today’s "Fried Shrimp with Coconut Flavor Shelter" is based on the original, adding a coconut flavor, not only the Southeast Asian style is more vivid, but also the flavor is richer. "

[fried Shrimp with Coconut Fragrant Typhoon Shelter]: Extremely Crispy and Delicious

1. Prepare all the ingredients and thaw the shrimp naturally in advance;

[fried Shrimp with Coconut Fragrant Typhoon Shelter]: Extremely Crispy and Delicious recipe

2. Use kitchen paper to soak up the water in the Arctic Sweet Shrimp, then add cooking wine and white pepper, and then pinch it evenly with your hands;

3. Add a little cornstarch and mix the shrimps so that the surface of each shrimp is evenly coated with a thin layer of starch;

4. Pour an appropriate amount of cooking oil into the pot, heat the fire until many small bubbles emerge, put the Arctic shrimp in the pot, and fry the fire. Here you can tilt the pan like I did, then put the shrimp into the pan in batches, half-fried and half-fried, which can reduce the amount of oil;

5. Fry the shrimp until the surface is golden and the volume expands, then you can fish it out;

6. Put the fried shrimp on the kitchen paper, suck off the excess oil on the surface, and set aside;

7. Handle other ingredients. Cut green and red peppers into small sections obliquely, peel the ginger and garlic, and chop finely;

8. Leave the bottom oil in the pot (it can be slightly more than usual for cooking), put the green onion, ginger, garlic and hot pepper in the pot and stir-fry on low heat;

9. Stir-fry until the garlic is golden and the aroma is strong;

10. Pour in the bread crumbs and continue to stir-fry on low heat until the bread crumbs become golden and fluffy;

11. Add the shrimp that has been processed before, turn to medium and low heat, and stir fry continuously;

12. Add coconut and some salt, continue to fry until the surface of each shrimp is evenly coated with breadcrumbs and coconut;

13. Turn off the heat and serve on a plate. When eating, you can sprinkle some chopped coriander.

Tips:
1. You can use fresh shrimp in this dish, and you can also use chicken wings, crabs, etc. instead of shrimp, or vegetarian dishes (such as lotus root, potatoes, beans, eggplant, etc.);
2. When frying shrimp, don't take too long to avoid deep-fried shrimp. Wrap a layer of cornstarch on the surface of the shrimp, also to lock in moisture and increase the taste;
3. For this dish, the amount of garlic must be large, otherwise it will not taste like that;
4. When sautéing minced garlic, remember to use a low heat and slowly stir-fry until the water is dry and the color is golden, so that the garlic granules will be fragrant and crispy;
5. If you add the minced coconut, you should add it before the pan, stir-fry it, and then it will be out of the pan, otherwise the aroma will be lost.