What is the history and origin of Typhoon Shelter Shrimp?

Typhoon Shelter Shrimp originates from Hong Kong’s Causeway Bay typhoon shelters, where fishermen combined simple ingredients for hearty meals. It reflects the resourcefulness and flavor-rich culinary traditions of Hong Kong’s coastal communities.

What makes Typhoon Shelter Shrimp unique compared to other shrimp dishes?

Its distinctive crispy breadcrumb and garlic coating combined with aromatic ginger, chilies, and scallions sets it apart. The use of shrimp oil and a touch of Shaoxing wine also adds complexity and depth.

Can I use prawns instead of shrimp in Typhoon Shelter recipes?

Yes, prawns such as tiger or mantis prawns work well and maintain authenticity. They add a slightly firmer texture, but the flavor remains close to traditional Typhoon Shelter Shrimp.

What are the essential tips for cooking Typhoon Shelter Shrimp at home?

Avoid over-frying shrimp to keep them juicy. Cook aromatics and breadcrumbs on low heat to avoid burning. Use leftover shrimp oil in other dishes to add richness and flavor.

Typhoon Shelter Shrimp: Crispy Garlic Recipe Secrets

Name: Hong Kong-Style Typhoon Shelter Shrimp with Crispy Garlic Perfection
Prep time: 45 min
Cook time: 15 min
Total time: 45 min
Cuisine: Hong Kong
Ingredients: 1 pound large head-on shrimp, cleaned and deveined; 1 teaspoon white pepper powder; 2 tablespoons Shaoxing wine; 1 tablespoon minced ginger; 10 cloves garlic, minced; 2 chopped scallions; 2 fresh chilies, sliced; 1 cup panko breadcrumbs; 1/2 cup vegetable oil; Optional: 1 teaspoon five spice powder; Salt and sugar to taste; Additional chopped scallions or fried shallots for garnish

Description

🦐 Experience the authentic flavors of Hong Kong with Typhoon Shelter Shrimp, where crispy garlic adds an irresistible crunch.
🌶️ Perfect for seafood lovers, this dish combines succulent shrimp with aromatic spices for a culinary adventure.

Ingredients

Scale

1 pound large head-on shrimp, cleaned and deveined
1 teaspoon white pepper powder
2 tablespoons Shaoxing wine
1 tablespoon minced ginger
10 cloves garlic, minced
2 chopped scallions
2 fresh chilies, sliced
1 cup panko breadcrumbs
1/2 cup vegetable oil
Optional: 1 teaspoon five spice powder
Salt and sugar to taste
Additional chopped scallions or fried shallots for garnish

Instructions

1. Marinate the cleaned and deveined shrimp with white pepper powder and 1 tablespoon of Shaoxing wine for at least 15 minutes.
2. In a large skillet, heat vegetable oil over medium heat. Fry the marinated shrimp briefly until they turn pink, then remove and set aside.
3. In the same oil, add minced ginger, garlic, and chilies. Fry until fragrant.
4. Add panko breadcrumbs to the skillet, tossing well to combine with the aromatics.
5. Return the shrimp to the skillet, sprinkle with salt and sugar, and add the remaining Shaoxing wine.
6. Toss everything together until the shrimp are fully coated in the breadcrumb mixture.
7. Garnish with additional chopped scallions or fried shallots before serving.

Notes

🍤 Avoid over-frying the shrimp to keep them juicy and tender.
🌿 Use the leftover shrimp oil to enhance other dishes, adding a savory depth.
🔥 Fry the ingredients in batches to maintain consistent oil temperature and achieve the best texture.

Prep Time: 30 minutes
Marinating time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Hong Kong

Nutrition

Serving Size: 1/4 of the recipe
Calories: 370
Sugar: 2 grams
Sodium: 650 mg
Fat: 25 grams
Saturated Fat: 4 grams
Unsaturated Fat: 21 grams
Trans Fat: 0 grams
Carbohydrates: 16 grams
Fiber: 2 grams
Protein: 20 grams
Cholesterol: 150 mg