Fried Crab in Typhoon Shelter

Overview

Typhoon shelter: Originally refers to some places in Hong Kong in the last century that were specially designed for fishing boats to temporarily take shelter from typhoons. Generally located in bays or harbours, the channels connecting the pond to the sea are mostly blocked by man-made breakwaters, and ships can only enter and exit through narrow channels. Many descendants of fishermen or water people make water their home in typhoon shelters, establishing a water culture that is different from Hong Kong's mainstream culture. These local fishermen cooked a variety of seafood with strong flavors of garlic and chili. It is delicious and the sweetness of the seafood can be tasted at the same time. It has gradually developed into the typhoon shelter flavor that everyone loves today. The essence of the Typhoon Shelter flavor is the unique flavor of minced garlic. What is special about this kind of minced garlic is that it is sweet and caramelized, crisp but not burnt. The garlic flavor is combined with the spiciness and soybean flavor to achieve a balance of flavors. Cooked with other ingredients, the taste is harmonious and delicious. The fragrance of ginger, onion and garlic is permeable, spicy and rich in flavor. The more you eat, the more appetizing you are and the more you want to stop.

Tags

• hot dishes
• cantonese cuisine
• summer recipes
• chicken essence
• chopped cooked peanuts
• cooking wine
• crab
• dried chili pepper
• egg
• garlic
• millet pepper
• oil
• onions
• rice wine
• starch
• steamed fish with soy sauce
• tempeh
• white sugar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 First pour 20 ml of white wine into the crab's mouth, and then brush its body clean after the crab is drunk.

   

2. 2 Pour cold water into the steamer and bring to a boil over high heat. After 3-4 minutes, take out the crabs.

   

3. 3 Change the crab into a knife.

   

4. 4 Beat the eggs until smooth.

   

5. 5 Dip the modified crab pieces into the egg liquid and wrap them with starch.

   

6. 6 When the oil temperature reaches 70-80% hot, fry the crab pieces coated with starch until golden brown, remove and set aside.

   

7. 7 Leave an appropriate amount of oil. When the oil temperature is 80% hot, add the garlic. Stir-fry over high heat until the garlic is fragrant. Add the millet, peppercorns, minced ginger, dried pepper segments, tempeh, peppercorns, and chopped cooked peanuts and stir-fry together.

   

8. 8 Turn down the heat to low and continue to stir-fry the various seasonings in the pot (the heat must be low, otherwise the seasonings will burn easily and taste bitter). It is better to fry the garlic until crispy. During this period, add rice wine, steamed fish soy sauce, and white sugar.

   

9. 9 Pour the fried crab pieces into the pot and stir-fry until the seasoning is evenly coated on the crab pieces. Add a little chicken essence, drizzle with sesame oil, stir-fry the chopped green onions, remove from the pot and serve on a plate.