How to cook Hong Kong Crispy Garlic Shrimp - Typhoon Shelter Fried Prawns 避风塘炒虾 Chinese Prawn Recipe

Hi and welcome to Spice and Pens. My name is Roland Lim and we're cooking Tan Fun Shao Teh Prawns or Bi Feng Tang Xia. So let's start cooking. We're going to fry the garlic now. Heat up a pan. Make sure it's smoking hot. Add in approximately around two tablespoons of oil. Swirl the oil around. These three whole cloves of garlic, chopped. Once you put it in, turn the heat down to medium low because we don't want to burn this. We just want to achieve a golden brown. Now normally in restaurants they will deep fry this but we don't want to use too much oil. I want to make it slightly healthier so I'm just going to fry this. Now if you think that the oil is not enough, just add a little bit more. Keep stirring them. Remember don't turn the heat up too high otherwise you'll burn them very easily. I'm using a La Gourmet cast iron wok over here and it's perfect for doing this dish. This might take a little while because we are not turning up the heat too high. I want to slowly roast this into a light golden brown. As you can see now this is turning into a very light golden brown. This is the color that we want to achieve. Now of course if you want to make it easier you can always deep fry this but it's easier to control doing it this way at home. Once it turns into a light golden brown we'll just remove this from heat and put this aside. Next we are going to shallow fry the prawns. I'm using 550 grams of prawns. I'm going to shallow fry them in two batches. What you need to do if you don't want too much splattering, cut off the eyes. I've also split them in the center like this and take out the veins. So we are just going to deep fry them now. Once they turn red on the one side turn them to the other side. Remember the oil must be hot. I'm using high heat for this. It's just a about 10 seconds or so on each side and we can take them out. We want to crisp up the shells and also to cook the shrimps too. Don't overcook the prawns otherwise they'll be too tough. I'll proceed to cook the second batch. Pour away the excess oil leaving approximately two to three tablespoons of oil inside here. 15 grams of ginger, minced. This is optional. Five pieces of red chili. I've rehydrated them and cut them into small pieces like this. If you like it spicy you can put it more. If you don't like spicy just don't put any of the chili in. One tablespoon of preserved black bean, the dry type. I've washed them and I've chopped them up like this. Put it in. Stir fry until fragrant. Smell really really good. Now we add in the prawns. Mix them up well. We'll add in the garlic now. Put the garlic in. We need to season this. One teaspoon of salt and one teaspoon of sugar. We'll fry this on medium heat. Once you mix them up well you can serve them. Time to serve this. The dish is done so let's have a taste. Very crunchy prawns. Very nice garlicky taste with a slight hint of spiciness. This is really nice. So ladies and gentlemen this is how we cook our Taichung Shelter Prawns or Bi Feng Tang Xia. I hope you like our video. Do click like on our video and do subscribe to our channel. Thank you for watching and ladies and gentlemen this is how we cook our Taichung Shelter Prawns or Bi Feng Tang Xia. I hope you like our video. Do click like on our video and do subscribe to our channel. Thank you for watching.