Golden and Crispy, Typhoon Shrimp

Name: Golden and Crispy, Typhoon Shrimp
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g White shrimp; 5g Crushed black pepper; Some salt; 30g Dry starch; 50g Minced garlic; 100g Bread crumbs; 5g Dried chili segment; Some Cooking oil

by Lan Bingying

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

What exactly is a "typhoon shelter"? From June to September every year, typhoons invade Hong Kong. In order to prevent ships entering and leaving Hong Kong from being attacked by typhoons, in 1862, the Hong Kong government built a harbor for ships to avoid typhoons in Victoria Harbour. There are 11 shelters in total, the largest being Causeway Bay, which is called typhoon shelter by the locals.
When night falls, fishing boats with bright lights and colorful boats dock in groups on the shore, and people enjoy food and performances on small boats, and gradually form a "water market". Many fishermen saw business opportunities from this and founded tea restaurants.
Pineapple seafood fried rice, net wonton, and shrimp tofu skin rolls are all classic dishes. And the focus is on shrimp! Shrimp from Typhoon Shelter is a must-have dish in Hong Kong-style tea restaurants! It's also a dish for New Year's Day and birthday banquets. The shrimp has a crisp taste, golden color and rich aroma. After eating, you will feel the double tranquility of body and mind, which will make you satisfied.

Ingredients

Golden and Crispy, Typhoon Shrimp

1. Wash the sea white shrimp, remove the shrimp thread, add salt, black pepper and dried starch, mix well

Golden and Crispy, Typhoon Shrimp recipe

2. Fry the oil to 160 degrees, add the marinated sea white prawns, deep fry until the prawns are crispy and remove.

3. Heat up the wok, add a small amount of cooking oil, stir-fry the garlic on a low heat, then add the dried chilies and fry until fragrant, finally add the breadcrumbs and stir fry until the breadcrumbs are slightly colored