Typhoon Shelter Cooking? Why is it called so?
Typhoon Shelter cooking style is said to be originated from Hong Kong. As the name goes, typhoon shelters – shelters for fishing boats during typhoons. There is a few method of cooking this dish, some deep fry all the ingredient together in one go, some uses steaming method to cook their seafood, crabs, prawn, or maybe chicken wings. Well, the main ingredients is pretty straightforward and here is the version I have learnt when I was traveling in Sai Kung, Hong Kong.
Lead Time : 1 hour
- 300g of Prawns
- 300g of Garlic
- 100g of Shallot
- 50g of Ginger
- 1 tbsp of Dou Chi (Fermented Black Soybean)
- 1 handful of Dried Chilli
- 300g of Cooking Oil
- 1 & 1/2 tsp of salt
- A pinch of sugar
- Scallion for garnishing (Optional)
- Thoroughly wash the prawn and strain off water.
- Clean and chop garlic.
- Clean and chop ginger.
- Peel shallot and thinly slice them.
- Thoroughly chop dou chi.
- Thoroughly shake dried chilli with a strainer to remove dust.
- Add cooking oil into pan and heat the oil to smoking point.
- Add prawn into hot oil and fry until the prawn is thoroughly cooked (Probably about 2-3 minutes). Strain prawn off the oil and set aside.
- Add shallot into oil and fry at medium low heat. Fry until golden and strain aside.
- Add ginger into oil and fry at medium low heat. Fry until golden and strain aside.
- Add garlic into oil and fry at medium low heat. Fry until golden and strain aside.
- Add dou chi into oil and thoroughly fry it.
- Then add dried chilli and thoroughly fry it.
- Add the fried garlic back into the mixture and thoroughly stir fry.
- Add ginger and fried prawn into the pan and stir fry.
- Season with salt and sugar.
- Add a handful of fried shallot and thoroughly mix them as you stir fry.
- Remove from heat and plate.
- Garnish with some fried shallot and some fresh cut scallion.