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Hong Kong Typhoon Shelter Prawn Recipe
Recipe by Ethan Wong
Visit 3thanwong.com for more
Prep Time
15
minutes
mins
Cook Time
29
minutes
mins
Total Time
45
minutes
mins
Course
Main Course
Cuisine
Asian, Chinese
Difficulty
Medium
Diet
Halal
Servings
3
people
Ingredients
Metric
Imperial
1x
2x
3x
▢
300
g
Prawns
▢
300
g
Garlic
▢
100
g
Shallot
▢
50
g
Ginger
▢
1
tbsp
Fermented Black Soybean
(Dou Chi)
▢
1
handful
Dried Chili
▢
300
g
Cooking Oil
▢
1.5
tsp
Salt
▢
1/4
tsp
Sugar
▢
Scallion
(for garnishing)
Instructions
Preparation
Thoroughly wash the prawn and strain off the water.
Clean and chop garlic.
Clean and chop ginger.
Peel shallot and thinly slice them.
Thoroughly chop fermented black soybean.
Thoroughly shake dried chili with a strainer to remove dust.
Cooking
Add cooking oil into the pan and heat the oil to smoking point.
Add prawn into hot oil and fry until the prawn is thoroughly cooked (Probably about 2-3 minutes). Strain prawn off the oil and set aside.
Add shallot into oil and fry at medium-low heat. Fry until golden and strain aside.
Add ginger into oil and fry at medium-low heat. Fry until golden and strain aside.
Add garlic into oil and fry at medium-low heat. Fry until golden and strain aside.
Add fermented black soybean into oil and thoroughly fry it.
Then add dried chili and thoroughly fry it.
Add the fried garlic back into the mixture and thoroughly stir fry.
Add ginger and fried prawn into the pan and stir fry.
Season with salt and sugar.
Add a handful of fried shallot and thoroughly mix them as you stir fry.
Remove from heat and plate.
Garnish with some fried shallot and some fresh cut scallion.
Nutrition
Calories :
1173
kcal
Carbohydrates :
42
g
Protein :
28
g
Fat :
102
g
Saturated Fat :
8
g
Cholesterol :
252
mg
Sodium :
1963
mg
Potassium :
662
mg
Fiber :
4
g
Sugar :
4
g
Vitamin A :
88
IU
Vitamin C :
39
mg
Calcium :
338
mg
Iron :
4
mg
Allergy :
Seafood
*These Nutritional Values have not been evaluated by the Food and Drug Administration