With that description alone, I don’t think I need to tell you how wonderful it smells and tastes!
What is Typhoon Shelter Shrimp?
It is said that Typhoon Shelter Shrimp originated in Hong Kong––Hong Kong’s Causeway Bay to be more specific. Typhoon season hits Hong Kong from April to June every year. Causeway Bay was the largest typhoon shelter, or bifeng tang (避风塘) in HK back in the days, where merchants, peddlers, fishermen, and their boats converged during storms. “Typhoon shelter” has since become a style of cooking featuring a signature golden breadcrumb coating, which has been applied to all kinds of ingredients, from seafood and poultry to meats and vegetables like eggplant and mushrooms. Some of the more popular recipes include Typhoon Shelter Crab, Typhoon Shelter Wings, and of course, this Typhoon Shelter Shrimp.
Recipe Tips Before You Start Cooking
You’ll be shocked as to how easy this recipe is. Just remember two things: My final tip: The shrimp oil that you’ll have leftover after making this dish is liquid gold in and of itself. It is extremely fragrant and flavorful, and can be used in dishes like Pad Thai, Hong Kong Style Shrimp Chow Mein, Shrimp Fried Rice, and Shrimp Etouffee. Don’t waste that oil!
Typhoon Shelter Shrimp Recipe: Instructions
First, trim, de-vein and clean the shrimp as shown: Shake off any excess water and pat them dry thoroughly with a paper towel. Add the shrimp to a bowl and toss with ¼ teaspoon white pepper powder and 1 teaspoon Shaoxing wine. Set aside for 15 minutes while you prepare the other ingredients. Mince the ginger and garlic. Chop scallions and chilies. Measure out your panko breadcrumbs. Heat 1 cup of oil in a wok to 300 degrees F. While the oil is heating, pat the shrimp again with a paper towel to ensure they’re dry. Any moisture will cause the hot oil to splatter. When the oil is at temperature, fry the shrimp in two separate batches (this prevents the temperature of oil from dropping too much), for about 15 seconds per batch. Scoop them out and set aside. Reheat the oil to ensure it’s back up to 300 degrees F. Re-fry each batch a second time, 5-10 seconds per batch. Remove the shrimp to a plate and set aside. Turn off the heat, and carefully scoop out some of the oil into a heatproof container, leaving about 1/3 cup oil in the wok. (You can use less oil, but you also need to reduce the panko accordingly.) As you can see, the oil has changed color. It is incredibly flavorful, so save it for another recipe! With the heat on medium low, add the ginger to the oil and cook for 30 seconds. Then add the garlic… And the chilies… Fry for another 30 seconds before stirring in the panko. Add in the shrimp, salt, sugar, the remaining ¼ teaspoon white pepper, 1 teaspoon Shaoxing wine, and 1/8 teaspoon five spice powder (if using). Also add the scallions. Lightly toss everything together (still using medium low heat), and serve hot.
