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Typhoon Shelter Shrimp

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Typhoon Shelter Shrimp is a flavorful and crispy seafood dish that originates from Hong Kong, named after the traditional typhoon shelters where fishermen used to seek refuge during storms. This dish combines fresh shrimp with a crispy, aromatic coating made from fried garlic, chili, and a unique blend of spices. It’s a perfect balance of savory, spicy, and umami flavors that will satisfy anyone who loves bold, vibrant seafood dishes. With its satisfying crunch and fragrant garlic aroma, Typhoon Shelter Shrimp is a dish that will captivate your taste buds and transport you to the heart of Hong Kong’s coastal cuisine.

Ingredients

Scale

Gather these ingredients to make your Typhoon Shelter Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • ¼ cup cornstarch
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil (for frying)
  • 10 cloves garlic, minced
  • 3–4 dried red chilies, broken into pieces
  • 1 tablespoon ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon chopped cilantro (for garnish)
  • Lemon wedges (for serving)

Instructions

Prepare the Shrimp:

  1. Season the Shrimp: In a bowl, combine the shrimp with salt, black pepper, cornstarch, and flour. Toss the shrimp to coat them evenly, ensuring they are well-covered with the mixture.

Fry the Shrimp:

  1. Heat the Oil: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
  2. Fry the Shrimp: Once the oil is hot, add the shrimp in a single layer. Fry them in batches if necessary to avoid overcrowding. Fry for about 2-3 minutes on each side, until they are golden brown and crispy. Remove the shrimp and set them aside on a plate lined with paper towels to drain excess oil.

Prepare the Garlic and Chili Mixture:

  1. Fry the Garlic: In the same skillet, add a bit more oil if needed. Add the minced garlic and fry until golden brown and crispy, about 2-3 minutes. Be careful not to burn the garlic as it can turn bitter.
  2. Add the Chilies and Ginger: Add the dried red chilies and minced ginger to the skillet and stir-fry for another minute, releasing their aromatic flavors.

Combine the Shrimp and Flavoring:

  1. Add the Sauces and Sugar: Stir in the soy sauce, oyster sauce, and sugar. Mix everything well to ensure the shrimp are coated evenly with the sauce mixture.
  2. Toss the Shrimp: Add the fried shrimp back into the skillet and toss to coat them in the garlic-chili sauce. Cook for an additional minute or two until the shrimp are fully coated and heated through.
  3. Finish with Sesame Oil: Drizzle the sesame oil over the shrimp and give it one final toss.

Serve:

  1. Garnish and Serve: Transfer the shrimp to a serving plate, garnish with chopped cilantro, and serve with lemon wedges on the side.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/typhoon-shelter-shrimp/