Typhoon Shelter Crispy Shrimp
Overview
Typhoon Shelter Crispy Rice Shrimp 16 hours ago Featured 002133 Typhoon Shelter Crispy Rice Shrimp First of all, this dish is absolutely delicious and will kill a lot of them instantly. Why so confident? Fried, garlic, crispy rice, shrimp, each one is delicious on its own. When combined, the taste, texture, and level are 1+1 greater than 2. The method is a little troublesome, but if you are willing, you can create many dishes. Various flavors of crispy rice, fried shrimp, even tempura, garlic chicken wings, typhoon shelter short ribs and more. The so-called typhoon shelter is a Hong Kong-style dish, which is actually a dish that uses a large amount of fried garlic to stir-fry pre-fried ingredients, such as shrimps, crabs, chicken wings, short ribs, etc. My place is not very authentic because there is not much garlic. I fried one head of garlic. I estimate it would take 6 or 7 heads to make it authentic. The effect is that the garlic grains partially bury the ingredients, but the big oil pan of the restaurant is more suitable. Here is a new way to make an old dish. First, I added crispy rice, which tastes different. I reduced the garlic and replaced the shrimp with Arctic shrimp, which is a bit new
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Ingredients
Steps
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Arctic shrimp, rice, garlic, ginger, red pepper, tempura powder. I used Arctic shrimp. Fresh shrimp is not easy to buy here and is very expensive. The advantage of Arctic shrimp is that after thawing, there is basically no need to clean it up or pickle it, which is very convenient. After the shrimps are thawed, completely dry them. The rice is cooked overnight, so it's best if it's dry. Tempura powder is not only mixed into the batter to make it crispy, but dry powder is also more effective than starch flour for frying.
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A few more words, if you often cook, it is best to prepare some kitchen utensils. The drying basket is used to dehydrate the ingredients; the sifting cup is a must for Western pastries; the grate below protects the stove and our skin when frying
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Add a little oil, salt, garlic powder, and a spoonful of tempura powder to the rice, mix well, put it in a plastic bag and roll it flat. If you are just frying rice dumplings, you can put cumin, chili powder, curry powder, etc. in it.
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Cut the crispy rice into pieces and fry it in a pan over low heat. The fried crispy rice will be crispy, but if you want it to be very crispy, you still have to fry it in oil. While frying the rice dumplings, the dried shrimps are put into the basket and rotated vigorously, and a lot of water can be thrown out
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It takes a little longer to fry the crispy rice than I thought. During this time, you can also mince the garlic, but don't chop it too finely. Cut red pepper into circles.
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Add a spoonful of tempura powder to the sifted noodle cup and spread it evenly on the shrimp. I use more here, one third is enough. After sifting, shake the basket and the excess flour will be sifted out, leaving a thin layer for each shrimp.
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Heat the oil in the pan and fry the garlic. The garlic will sink to the bottom as soon as it is put into the pan. Be careful to stir it. It will float after frying for a while. You can turn off the heat and use the remaining heat to fry the garlic until it turns golden. Then fish them all out. If you don't get it clean, it will become mushy after a while.
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When frying shrimp, cover it with a grate to allow ventilation and prevent grease stars. Never cover the lid when frying, otherwise you will be ruined
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This was basically ok. I found a few more pieces of black bean sauce. This dish does not use soy sauce. The black bean sauce adds a little black soy sauce flavor. This shrimp is super crispy, and I can just eat a plate of it. It would be better with some sesame, pepper and salt.
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Saute fermented black bean paste, red pepper and ginger slices. Add all the ingredients into the pot and stir-fry. This dish does not have any moisture, so you are not afraid of moisture coming back.
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It’s a rough pot, it’s a rough pot
