Typhoon shelter prawns
Typhoon shelter prawns, from above
Non vegHong Kong

Typhoon shelter prawns

Prawns buried in a mountain of golden fried garlic and chilli. The garlic is the main event.

35 minTime
38 gProtein each
mediumSpice
Boat people's kitchen2 chapters · 1 min read

Make it your way

Grandma's wayFried prawns with crisp garlic, chilli and black bean.
The original
458kcalsame
38 gproteinsame
2 gfibresame
35minutessame

Bei fung tong prawns, Hong Kong typhoon shelter style.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Prawns (shrimp)500 g large, shell on, trimmed
Cornflour (cornstarch)2 tbsp
Cooking oil (vegetable oil)absorbed from frying
Garlic2 heads, finely chopped
Breadcrumbs⅓ cup
Dried red chilli6, snipped
Fresh red chillies (fresh red chiles)2, chopped
Fermented black beans2 tsp, rinsed
Salt¾ tsp
Sugar1 tsp
Spring onion (green onion, scallion)2, chopped

Method

4 steps
  1. 1Dust the prawns with cornflour and fry until crisp and pink. Drain.
  2. 2Fry the chopped garlic in plenty of oil on medium low until golden. Add the breadcrumbs and fry until both are crisp.
  3. 3Add both chillies and the black beans for 30 seconds, then salt and sugar.
  4. 4Toss the prawns in the garlic crumbs with spring onion until coated.
Serve it like this

Pile the prawns on a platter and spoon every bit of the golden garlic crumb over the top. Eat with fingers and rice.

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Make it a meal

What goes with Typhoon shelter prawns: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pineapple bun180 min
Bread or rice Jeera rice30 min
On the side Stir fried bok choy with garlic10 min
On the side Hong Kong borscht120 min
To drink Hong Kong lemon tea15 min
Something sweet Mango pomelo sago30 min
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