typhoon shelter shrimp

How to Make Crispy Fried Shrimp with Pan-Fried Breadcrumbs (Peng Fung Tong Style)

Peng Fung Tong shrimp, a beloved Cantonese classic, delights with its crispy, golden crust and savory, garlicky aroma. Master this dish at home with these key steps.

Ingredients: 300g large shrimp (peeled, deveined, tails on), 1 tsp salt, ½ tsp pepper, 1 egg white, 2 tbsp cornstarch, 1 cup breadcrumbs (pan-fried until golden), 4 cloves garlic (minced), 2 dried chilies (sliced), 3 spring onions (chopped), ½ cup oil for frying.

Instructions:

1. Prepare shrimp: Pat dry shrimp, mix with salt, pepper, and egg white. Marinate 15 mins. Dredge in cornstarch, shaking off excess.

2. Make breadcrumbs: Heat 1 tbsp oil in a wok, add minced garlic and chilies. Stir-fry over low heat until fragrant (2 mins). Add breadcrumbs, toss until crispy. Set aside, mix with spring onions.

3. Fry shrimp: Heat oil to 170°C. Deep-fry shrimp until golden and crispy (3-4 mins). Drain on paper towels.

4. Combine: Toss hot shrimp with garlic-breadcrumb mixture. Serve immediately with sweet chili sauce.

Tips: For extra crunch, double-cook shrimp: first at 160°C (2 mins), then increase heat to 180°C (1 min). Adjust chili for spice preference. Enjoy this crispy, umami-packed snack as an appetizer or main!