Typhoon Shelter Prawns | Hong Kong Style Spicy Garlic Prawn Recipe

Typhoon Shelter Prawns | Hong Kong Style Spicy Garlic Prawn Recipe

8 prawns
¼ cup plain flour
¼ cup cornflour
½ tsp salt
¼ tsp white pepper
⅓ cup water

1 bulb garlic, chopped
15g ginger, grated
2 birds eye chilli, chopped roughly
⅓ cup spring onion, sliced
1 tbs chinese cooking wine
1 tsp sesame oil
½ tsp soy sauce
¾ tsp salt
½ tsp black pepper
1 tsp sugar
½ cup panko breadcrumbs
Peanut oil

Mix plain flour, cornflour, salt, white pepper, and water together until combined.
Add prawns and coat well.
In a pan, heat around ¼ inch of peanut oil to medium heat.
Add prawns and fry for around 1 min on each side.
Remove from pan, drain, and set aside.

In a wok, heat around ½ cm of peanut oil to low medium heat.
Add garlic and fry while stirring occasionally until garlic turns light brown.
Pour contents of the wok through a strainer and reserve both the fried garlic and garlic oil.
The frying process should take around 10 mins. It is important not to overcook the garlic as it will taste bitter.
The garlic should continue to cook outside the wok, turning golden brown and becoming crisp.

In the same wok, add around 2-3 tbs of the garlic oil.
Add ginger and chilli and fry on medium heat for around 1 min.
Add salt, black pepper, and sugar and stir fry for 30 secs.
Add chinese cooking wine, sesame oil, and soy sauce, then mix well and cook for another 1 min.
Add panko breadcrumbs and mix through.
Add another 1 tbs of garlic oil. Reduce the heat to low medium and fry for another 2-3 mins.
Add fried garlic and spring onion and quickly mix through.
Add prawns and mix through.
Serve immediately.

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Credits.

Music: www.bensound.com
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