Hong Kong Typhoon Shelter Shrimp (避风塘虾)- Most Addictive Chinese Garlic Prawns

Beifeng tong ha, typhoon shelter shrimp. If you have never heard that before, you will have a hard time to figure out what it is. I'm KP Kwan from Taste of Asian Food. I was born in Hong Kong, but I raised up most of my time I spent in Malaysia. So today I'm going to have my interpretation of this Beifeng tong ha, a Chinese Hong Kong style garlic shrimp by adding some Malaysian flavor into it. So without further delays, let's get into the details. Let's start with the preparation. This is the shrimp that I have and ideally it is better to use shrimp with the head on, but today this shrimp without a head is on offer. So I offer that, but it's still very important to leave the shell on. So I have removed the head of course and also the legs and cut it into half from the back and devein it. So this is how it looks like and try to cut a little bit deeper so that it can open up this way, so that when we mix together with the garlic and also the breadcrumb, the garlic and the breadcrumb will stick on it. Let's marinate it for about half an hour. Now let's move on to the most important ingredients besides the shrimp, that is the garlic. I've chopped the garlic, two bulbs of garlic into coarsely chopped into size like this, and to deep-fry the garlic until golden brown. To do that, heat some oil to low to medium, not too hot, otherwise the garlic can burn easily. Fry it until golden brown which will take anything about five to eight minutes. It all depends on the temperature and also the amount of garlic that we are using. It is important to stir it from time to time so that the garlic will then be cooked evenly. Now the color of the garlic has started to change and how long it takes, the best way is to eyeball it. That is when it starts to turn to light golden, quickly remove it. Pass the fried garlic through a strainer and quickly remove it from the oil. It is about time so I want to get ready. Look at it. The color changed very quickly and it's time to remove it immediately. So I'm gonna pass it through a strainer. I'll come back shortly and show you how it looks like. Yes, all right. There it goes, golden brown. That is the fried garlic. I'm gonna use it to fry together with the shrimp later. Now let's get back to the shrimp. I'm gonna put the shrimp into cornstarch to let the cornstarch to coat the entire shrimp, including the part that I have already cut open. Shake it off the excess and put it aside and continue to do the rest. Then after that, we need to deep-fry the shrimp. This is the oil I used to fry the garlic just now and I will use this oil to fry the shrimp. First, I'm gonna fry the shrimp at medium heat first and then I'll fry it again over high heat to make it crispy. I'm gonna fry the shrimp by batches because I do not want to use too much oil at home. Once the color has changed, I then remove it from the oil because there will be the second time of frying afterwards to make it crispy. So let's put it aside and continue to do the rest. To make it extra crispy, we need to fry it for the second time. Now fry the shrimp once more at a higher temperature 190 degrees for a short while, about half a minute to make it very crispy. Again, I'm not using a lot of oil so I'm going to do it by batches. The color has already turned to golden, so I need to remove it. Otherwise, it will be overly done. Okay, we have done the garlic, we have done the shrimp. Now is the last section of the recipe. Heat some more oil in the wok just a little bit because we have already used so much oil just now. Now I want to add the black bean. I have mashed the black bean and put it inside. The black bean will give it a savory flavor to the shrimp. Keep it over low heat and also add the curry leaves. Now curry leaf is not the original ingredient that is required. I'm making it a Malaysian style because I'm a Malaysian. If you want it to be authentic Hong Kong style, just leave it out. When it turns aromatic, add the chili. This is the dry chili, two dry chilies. Now you can smell the black bean flavor all over the kitchen. It's time to add the breadcrumbs into it. Mix with the rest of the ingredients. Everything over low heat. You do need high heat at this stage, otherwise things will get burned. Also curry powder, Malaysian curry powder. It is another ingredient I added to the original recipe. If you want to keep it as original, omit the curry leaves, omit the curry powder and that will be the authentic one. So just dry fried it over low heat until the breadcrumbs become crispy again. Wow, now the aroma is really really strong. You have all the flavors from the curry powder, from the black bean and one more, the garlic. Very very aromatic. We have added all the ingredients. Just let's turn down the heat and adjust the seasoning. Let me have some some more white pepper, a little bit of sugar, just a teaspoon of sugar to balance the flavor because we have some curry leaves and curry powder. Black bean is savory so it's good to have a little bit of sweetness enough, and some more salt. Not too much because the black bean by itself is salty. Okay, now let's mix everything together. Now all these ingredients are very crispy. Garlic is crispy, breadcrumbs is crispy and the shrimp is crispy. So the last step is to add everything and combine together. So return the shrimp back to the wok. Turn up the heat, mix everything together. Let all these crispy ingredients stick onto the surface of the shrimp. Once done, it is time to serve. This is how to make Beifeng Tongha, a typhoon shelter shrimp. A Hong Kong recipe uses fried garlic as a main ingredient, and I've added two special ingredients, that is curry leaves and Malaysian curry powder to make it Malaysian style. As I said, if you want to make the original version, just ignore these two items. That is the original recipe. If you want to get the recipe, just refer to the description below the video. I'll add over there and also at the end of this video for your reference. Thanks for watching. Don't forget to hit the subscribe button, tap the notification, switch on the bell so that you will be notified whenever I upload any new videos. See you again. Bye.