Transforming Typhoon Shelter-style dishes at home just got a whole lot easier! I recently discovered a secret ingredient that makes this flavorful cuisine a breeze to prepare. This recipe is incredibly versatile and works beautifully with any shellfish, but this time I decided to use tiger prawns. The result was nothing short of fantastic—plump, juicy prawns coated in a deliciously spicy mix that captures the essence of this beloved dish.
What I love most about this cooking experience is the therapeutic aspect of the process. When life gets frustrating, there’s something immensely satisfying about the smashing and mixing involved in creating these dishes. It’s a great way to channel that energy into something delicious! So if you're looking to spice up your cooking routine and unleash some of that pent-up frustration, give this recipe a try. You’ll find not only a delightful meal but also a fun and cathartic cooking experience. Enjoy!
Ingredients:
10 Tiger prawns
1 bunch Scallions
1 package Pea crackers
2 cloves Garlic (optional)
2 Dried chilies
2 tsp Sugar
1 tsp Lemongrass powder
1 tsp Chinese five spice
½ tsp White pepper
1 tsp Caraway
1 tbsp Rose wine
2-3 tbsp Corn flour
10g Cilantro or basil
Instructions:
Prepare Ingredients:
Mince the white part of the scallions and the garlic cloves (if using).
Finely chop the green part of the scallions.
Coarsely chop the cilantro and set aside.
Clean the Prawns:
Trim the heads, legs, and tails of the tiger prawns.
Remove the vein from each prawn.
Drizzle with rose wine and toss with corn flour until evenly coated.
Crack the Pea Crackers:
Smash the pea crackers until they are crumbled.
Cooking:
Heat a pot of oil over high heat until it reaches 200°C (392°F).
Fry the prawns for about 1 minute until just cooked. Remove and set aside.
In the same oil, fry the chopped cilantro until crispy. Drain and reserve.
Sauté Aromatics:
In another pot, heat 1 tablespoon of the frying oil over medium heat.
Add the minced scallions, garlic, and dried chilies. Sauté until fragrant.
Combine:
Return the prawns to the pot and stir-fry for 30 seconds.
Add the crushed pea crackers along with the sugar, lemongrass powder, Chinese five spice, white pepper, and caraway.
Stir everything together over high heat for another 30 seconds.
Serve:
Plate the dish and top with the crispy cilantro.
Enjoy your Typhoon Shelter-style tiger prawns!
在家烹調避風港風味菜式變得更簡單了！我最近發現了一個秘密材料，讓這道菜式變得輕鬆易做。這個食譜適合任何貝類海鮮，這次我選擇了老虎蝦。效果真的不錯，鮮嫩多汁的蝦，裹上了美味的香辣混合，完美捕捉了這道受人喜愛的菜式的精髓。
我最喜歡這個烹飪體驗的地方在於過程中的療癒感。當你的生活變得沮喪時，能夠砸碎和混合這些食材，真的是一種無比滿足的感覺。這是將那份能量轉化成美味的好方法！所以，如果你想為你的烹飪日常增添一些刺激，並釋放一些積壓的壓力。
材料：
老虎蝦 10隻
青蔥 1束
可樂果1包
大蒜 2瓣（可選）
干辣椒 2條
糖 2茶匙
香茅粉 1茶匙
五香粉 1茶匙
白胡椒粉 ½茶匙
孜然粉 1茶匙
玫瑰露 1湯匙
粟粉 2-3湯匙
芫荽或羅勒 10克
步驟：
準備材料：
剁碎青蔥的白色部分和大蒜瓣（如果使用）。
將青蔥的綠色部分切細。
粗略剁碎芫荽，然後備用。
清理蝦：
剪去老虎蝦的頭角、腳和尾尖。
去掉每隻蝦的腸線。
淋上玫瑰露，然後用粟米粉拌勻，直至均勻裹上。
壓碎可樂果：
將可樂果壓碎，直到變成碎屑。
烹煮：
大火下加熱一鍋油，直到達到200°C（392°F）。
將老虎蝦炸約1分鐘，至剛熟，然後取出備用。
在同一鍋油中，將剁碎的芫荽炸至酥脆，瀝乾後備用。
炒香料：
在另一鍋中，以中火加熱1湯匙炸蝦的油。
加入剁碎的青蔥、大蒜和干辣椒，炒至香味四溢。
混合：
將老虎蝦放回鍋中，翻炒30秒。
加入壓碎的可樂果，糖、香茅粉、五香粉、白胡椒粉和孜然粉一起拌勻。
在大火下再翻炒30秒。
上碟：
將菜式盛起，並在上面加上酥脆的芫茜。
享用你的可樂果避風塘風味炒蝦！
Video by @Heyeatsmilo
Share this post