Garlic Chilli Prawns (The Typhoon Shelter-Style) 避风塘炒虾

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Took a day’s off today to enjoy a long weekend. But was so occupied with cookies’ order that the whole day was gone in a flash too. And I had so much plans on what I want to cook but didn’t had a chance to materialise them either too. Aiyoh…. actually I am so looking forward to December where I can clear my leave and looking towards to more off days too. So here’s a backlog to share first… A Garlic Chilli Prawns (The Typhoon Shelter-Style). This is a cuisine which originates from Hong Kong where typhoons are common and bays are built as shelters for the fishermen. During such times, the fishermen will whip up their unique cuisines when taking cover during the typhoon season at these shelters and that’s how the name of this dish comes about.

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Well, I would say this dish comprises of a variety of tastes, crispy bread crumbs, crunchy garlic crisps, savoury beans, and a bit of spiciness from the dried chillies. The typhoon shelter-style sauce combines well with the deep fried prawns to give an overall very delectable dish. 

And if you need a good supply of fresh prawns to cook this dish, hop onto PurelyFresh for all your fresh food ingredients now !! 

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I am quite a fan of garlicky cuisine, hence I do enjoy this dish personally. However, I have never tried the really authentic ones (if there ever is) from Hong Kong itself, hence I could not make a comparison. Taking it on a whole, the combination is well acceptable and love the crunchy garlic and bread crumbs duo. Enjoy !! 

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Garlic Chilli Prawns (The Typhoon Shelter-Style) 避风塘炒虾
Prep time
Cook time
Total time
Serves: 50 mins
  • Approx. 15 pcs of prawns (with or without shells)
  • some corn flour
  • some cooking oil
  • 30g bread crumbs
  • 3 tsp minced ginger
  • 3 tbsp minced garlic
  • 15 pcs of dried chillies
  • 2 chilli padis
  • 3 tsp black bean sauce
  1. Heat up some cooking oil and fried the minced garlic till they turn golden brown and crispy. Drain well and set aside.
  2. Coat the prawns with corn flour and deep fried over high heat until they turn red. Remove and drain well on paper towel.
  3. Reserve 2 tbsp of cooking oil in the wok and add the bread crumbs. Stir fried till they turn golden brown.
  4. Proceed to add the minced ginger, dried chillies, chilli padis and black bean sauce till fragrant. Ad the prawns and garlic crisps from Step 1 & 2 above and stir well to ensure the prawns are all coated with the crunchy mixture. Dish and serve hot.


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