Typhoon Shelter Shrimp, a fiery and flavorful dish born from the bustling kitchens of Hong Kong, offers a thrilling culinary journey. This iconic Cantonese seafood dish boasts a unique blend of sweet, savory, spicy, and slightly numbing sensations, a testament to the region's rich culinary heritage. The vibrant crimson hue of the shrimp, glistening with a glistening sauce, immediately captivates the senses, promising a taste explosion unlike any other. Its origins, steeped in the history of Hong Kong's typhoon shelters, add a layer of intrigue to its already captivating nature. This recipe offers a unique fusion, incorporating elements of Malaysian cuisine for an added depth of flavor.
Prepare to be amazed by the explosive tastes and aromas as we guide you through each step of creating this authentic, yet accessible, recipe. From expertly preparing the shrimp to achieving the perfect balance of sweet, spicy, and savory notes in the sauce, this detailed guide ensures you can recreate this restaurant-quality dish in your own kitchen. Follow along for a culinary adventure you won't forget!
Tools Needed
- knife
- cutting board
- strainer
- wok or large frying pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare and Marinate the Shrimp
- Remove the head and legs. Cut the shrimp in half lengthwise, making a deeper cut to allow for better marinade absorption.
- Combine shrimp with cooking wine, pepper, and salt. Marinate for about 30 minutes.
Step 2. Deep Fry the Garlic and Shrimp
- Coarsely chop the garlic. Heat oil in a wok over low to medium heat. Deep fry the garlic until golden brown (5-8 minutes), stirring occasionally for even cooking. Remove and drain on a strainer.
- Toss the marinated shrimp in cornstarch, ensuring it coats the entire shrimp. Shake off any excess cornstarch.
- Fry the shrimp in batches in the same oil used for garlic, at medium heat until the color changes. Remove and set aside.
- Fry the shrimp again at high heat (around 190°C) for about 30 seconds to make them extra crispy. Remove and set aside.
Step 3. Prepare the Flavorful Breadcrumb Sauce
- Heat a little oil in a wok. Add mashed black beans, curry leaves (optional), and dry chilies. Stir-fry until fragrant.
- Add bread crumbs, Malaysian curry powder (optional), and stir-fry over low heat until bread crumbs are crispy. Adjust seasoning with salt, sugar, and white pepper.
Step 4. Combine and Serve
- Return the fried shrimp to the wok. Mix with the breadcrumb mixture until the crispy ingredients adhere to the shrimp. Serve immediately.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Using shrimp with heads on is ideal, but headless shrimp still work well.
- For a truly authentic Hong Kong style, omit the curry leaves and Malaysian curry powder.
Nutrition
- N/A
FAQs
1. Can I use frozen shrimp?
Yes, but make sure to thaw them completely and pat them dry before cooking to ensure they get crispy.
2. What can I substitute for the dried chilies?
You can use chili flakes or a chili garlic sauce, but adjust the amount to your preferred spice level. The flavor will be slightly different.
3. How do I achieve the signature crispy texture?
Ensure the shrimp are completely dry before frying and use a high enough temperature. Don't overcrowd the pan; fry in batches for even cooking and crispiness.
This Crispy Typhoon Shelter Shrimp recipe delivers a truly unforgettable culinary experience, blending the best of Hong Kong and Malaysian flavors into one sensational dish. The satisfying crunch of the shrimp combined with the complex and addictive sauce will leave you craving more. Enjoy this delicious fusion recipe and impress your friends and family with your newfound culinary skills!