"Typhoon Pond Stirred Shrimp" is a traditional Hong Kong-style dish that was later spread to Taiwan and Southeast Asia. It was only brought to China by Hong Kong masters after the 1990s. This dish is very popular among diners no matter where it is. It tastes crispy, fragrant and delicious. It is a good side dish with wine.
"Typhoon Shelter Fried Shrimp" originated from food stalls along the coast of Hong Kong. At that time, part of the beautiful Victoria Harbor was a dock where fishermen returned to dock their boats after going fishing. Local fishermen named it the "Typhoon Shelter." Among many food stalls there, the store quickly cooked fresh shrimps by frying them to create an exquisite dish "Bread and Garlic Shrimp". It was very popular among fishermen and tourists. Later, it was named "Typhoon Shelter Stirred Shrimp".
Hong Kong is an internationally advanced and fashionable metropolis. In addition to a dazzling array of fashion, jewelry and consumer goods from various world-class brands, Hong Kong is also a developed catering industry. In Hong Kong, you can eat the flavors of any country in the world, and there are also many Chinese and Western dishes in Chinese restaurants. Due to the influence of the West, Hong Kong is eclectic when making Hong Kong-style Cantonese cuisine. It uses a lot of condiments, and the selection of materials is also extensive and meticulous. Any ingredients can be transformed into endless varieties in the hands of Hong Kong masters, and the styles are exquisite, authentic and delicious!
Today, I want to make this "Typhoon Shelter Stirred Shrimp", which is popular in many Hong Kong-style tea restaurants in China in recent years and is relatively simple to make. The main methods are as follows;
Fried shrimp in the typhoon shelter
By ColeZieme
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- simple
Steps for Fried shrimp in the typhoon shelter
1
Put a little salt, monosodium glutamate and Shaoxing wine in the shrimp, grab well, marinate for a while, and set aside.
2
Cut the garlic into fine powder.
3
Put the chopped garlic into a sieve and rinse it with clear water to remove the mucus in the minced garlic.
4
Drain the minced garlic and place it in a frying pan. Use warm oil to fry slowly over low heat.
5
When most of the water is consumed and fried until it floats on the oil surface and slightly yellows, add in the bread crumbs and stir quickly.
6
Use medium heat to drain the water from the bread crumbs.
7
Fry the bread crumbs until slightly yellow and crispy and quickly remove them.
8
Remove and pour into a plate covered with absorbent paper.
9
Control the marinated shrimp to the water, sprinkle with appropriate amount of dry corn starch and dip well.
10
Cook at oil temperature until it is 70% hot and add medium shrimps.
11
Fry the shrimp until crispy, remove it and place it on a plate covered with oil-absorbing paper.
12
Remove from another pan, put a little base oil in the bottom oil, add dry tempeh and stir-fry.
13
Stir fry dried fermented beans until fragrant, add in dried peppers and chopped green onion and saute until fragrant.
14
Then add the fried shrimp and stir fry twice.
15
Pour in the mixture of garlic and bread crumbs and stir fry well.
16
Stir well, sprinkle with a little salt and continue to stir well.
17
Then you can make the pot and plate.Fried shrimp in the typhoon shelter Make Tips
Characteristics of the small dishes: red and yellow in color, slightly fragrant garlic in soy bean, crispy shrimp skin ingredients, delicious shrimp meat and chewy shrimp meat. Warm tips: 1. Wash the minced garlic and drain the water. The fried garlic crispy will be crisp and crisp, and can also remove the slight bitterness after frying the garlic. 2. When frying garlic, you must control the oil temperature well. The oil temperature should not be too high. Use warm oil and slow frying to consume the water in the minced garlic first. When the minced garlic is slightly yellow on the oil surface, immediately pour in the bread crumbs. Make it possible to fry and crispy simultaneously with the bread crumbs. 3. Use high temperature when frying shrimp, because shrimp are easy to cook, while shrimp meat fried at low temperature will get old and easily cause the starch to fall off. Fried shrimp skin at high temperature will be very crispy and delicious to chew. The shrimp meat will be old and tender. It will also be just right. 4. A special reminder: When making bread bran, you should choose toast bread that is salty and slightly harder, or you can use tasteless toast bread, but never use sweet bread, because the bran made from sweet bread is extremely easy to fry after being placed in the pan, and the taste is not good. If there is no salty toast, you can use baguette instead. This private drinking dish "Bifengtang Fried Shrimp" is ready for friends 'reference!