Typhoon Shelter Prawn Recipe – Hong Kong Style

This Typhoon Shelter Prawn recipe is a shrimp dish full of aromatic fried Prawn with garlic, shallots, and more! My method of typhoon shelter Prawn is very straightforward and easy, try this prawn dish to amaze any of your guests for dinner!

Typhoon Shelter an Authentic Hong Kong Recipe

Typhoon Shelter Cooking style originated from Hong Kong, however how did this dish get its name? It is still a debate among food critics. People believe that this cooking style comes from typhoon shelters in Hong Kong, hence it was named as such.

The more common main ingredients to cook this dish is usually crab, but I noticed that writes often overlooked the second option which is equally as good as crab, which is to cook with prawns. In a Chinese restaurant, they would use large prawns such as tiger prawn, mantis prawn, etc.

Author have a say…

Typhoon Shelter cooking style is said to be originated from Hong Kong. As the name goes, typhoon shelters – shelters for fishing boats during typhoons. There is a few methods of cooking this dish, some deep fry all the ingredient together in one go, some uses steaming method to cook their seafood, crabs, prawn, or maybe chicken wings. Well, the main ingredients are pretty straightforward, and here is the version I have learned when I was traveling in Sai Kung, Hong Kong.

Source : Wiki

Hong Kong Typhoon Shelter Prawn Recipe

You can use large prawns like tiger prawn or mantis shrimps. This typhoon shelter recipe is equally delicious as the crab typhoon shelter. In fact, you can replace prawn with crab with this recipe if you like.

Course Main Course

Cuisine Asian, Chinese

Diet Halal

Keyword Typhoon Shelter, Typhoon Shelter Crab, Typhoon Shelter Shrimp

Difficulty Medium

Allergy Seafood

Prep Time 15

Cook Time 29

Total Time 45

Servings people

Calories 1173kcal

Author Ethan Wong

Ingredients

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

Metric - Imperial

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.