Typhoon Shelter Shrimp

Name: Typhoon Shelter Shrimp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Prawns; 1 head garlic; Some ginger; 2-3 roots Millet pepper; 10g Tempeh; 1/2 bowl Bread crumbs; Some salt; Some Chicken Essence; Some Cooking Wine; Some White pepper; a little Sugar

by Cat's Private Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The origin of the 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 in Victoria Harbour for ships to avoid typhoons. In addition to 50 huge ships that can be berthed there, many small ships will also come here to avoid typhoons. There are 11 places to shelter from the wind, the largest being Causeway Bay, which is called a typhoon shelter by the locals.

Most of the channels in the pond connecting to the sea are blocked by man-made breakwaters, and ships only rely on narrow channels to enter and exit. Typhoon shelter life refers to the fact that before the 1990s, a very large population used water as their home in the typhoon shelter waters, many of whom were descended from fishermen or floating families. They have established a water culture that is different from Hong Kong's mainstream culture. They have unique wedding rituals, eating habits, singing tunes and accents. The famous Chinese restaurant "Fried Shrimp and Crab in Typhoon Shelter" is a food culture derived from the water in Typhoon Shelter. "

Typhoon Shelter Shrimp

1. The prawns pick the prawn thread, cut off the long beards, and open the back

2. Add salt, chicken essence, white pepper powder, cooking wine and marinate for 10 minutes

3. 1 head of garlic is smashed and chopped into minced garlic (the amount of garlic must be large in the case of typhoon shelters, otherwise the taste will not be right), mince ginger, and chop millet pepper. There is also tempeh (the tempeh in my house just ran out, and I found out when everything was ready. I didn’t have time to buy it. The place of tempeh in this dish is very important. I can’t help it, but I won’t ignore it. The steps of tempeh. The final appearance will not have much effect, so you just think I put tempeh)

4. Prepare a small half bowl of bread crumbs.

5. Now that the prawns are almost marinated, discard the excess juice. It is best to wipe the prawns dry with kitchen paper to prevent oil stars from splashing during frying. Fry the marinated prawns in a hot pan with cold oil and low heat. Don't turn them right after the pan is cooked. Turn over after frying for about 1 minute.

6. Turn over after 1 minute and fry for 1 minute

7. Scoop out the prawns that have been fried on low heat

8. Turn on the heat to increase the oil temperature quickly, then add the previously cooked prawns to medium-high heat, quickly stir fry and fry for half a minute

9. Remove the prawns again and set aside (the first time the prawns are fried on a low fire is to cook the prawns inside and out, and the second time the prawns are fried quickly at medium and high heat to make the surface of the shrimp crispy)

10. Clean the pan that has been fried twice. If there is any leftover oil in the past, don't use it for your health. Heat up the new oil in the pan, add the minced ginger to the pan, then add the tempeh and stir fry for a fragrance (low fire)

11. Add minced garlic and minced millet peppers, stir-fry slowly over low heat, add appropriate amount of salt, chicken essence, and sugar during the process

12. When the minced garlic is stir-fried until golden brown, add the bread crumbs and continue to stir-fry on low heat. It has always been emphasized to use a small fire. Don't worry about this stir-frying process, because the garlic must be stir-fried until the color is golden. If the fire is high, the garlic will easily become heavy in color and become bitter. The breadcrumbs are especially easy to batter if the fire is high. So the whole process, low heat, and stir constantly.

13. After the breadcrumbs turn golden, add the prawns

14. Add a little cooking wine along the side of the pot (don’t make too much, the amount of a Western-style main meal spoon is enough, too much will make the bread crumbs soft), stir-fry evenly, turn off the heat and take out the pot

15. I used cucumber slices as a decoration, you can also use your imagination

16. The prawns with such a big face are not complicated to make

17. Adhering to the traditional practice of typhoon shelters

18. The thick garlic fragrant, with the spicy flavor of tempeh and millet, and golden and crisp bread crumbs, it is really delicious (Unfortunately, I missed the tempeh this time, but the taste is also very good. Don’t forget it when you make it. )