Fried shrimp in coconut Typhoon Shelter: extremely crispy and delicious(ye xiang bi feng tang chao xia ji zhi xiang su hao wei dao )

Fried shrimp in coconut Typhoon Shelter: extremely crispy and delicious

Introduction:

What do you think of "typhoon shelter"? Before, I always thought it was the name of a teahouse, and "fried shrimp (crab)" in the typhoon shelter, "eggplant in the typhoon shelter" and "chicken wings in the typhoon shelter" were just the names of the dishes in the teahouse. Later I learned that I was wrong.. So here also with you popular science, lest don't know of the students and I like laughing. The term "typhoon shelter" originally refers to a place within Causeway Bay, Hong Kong. The people living in the typhoon shelter are basically local fishermen in Hong Kong. Most of these fishermen are descendants of Southeast Asian fishermen. They live by the sea and live by fishing boats. Over time, it has formed its unique water culture. Among them, it naturally contains what we call today's food culture. Because the fishermen live on the water all the year round, the humidity is very heavy. Therefore, after these Southeast Asian fishermen settled in the typhoon shelter, they combined the cooking methods of their hometown with the local characteristics. When cooking, they added a lot of spices such as onion and garlic to drive away the moisture. Finally, this kind of delicious food with rich flavor and pungent garlic flavor was formed. Therefore, the "typhoon shelter" we are talking about today is neither a dish name nor a place name, let alone the name of a restaurant. What it represents is a general term for a kind of food that uses specific cooking techniques and seasonings and has its unique flavor. The essence of "typhoon shelter" food is mainly reflected in its unique garlic flavor. The special feature of this kind of garlic is that its taste is scorched, crisp but not burnt. The combination of garlic flavor, spicy flavor and soy sauce flavor achieves a balance of taste. Using this method to cook seafood and meat can better reflect the original delicious ingredients, making it more delicious. Today's "fried shrimp with coconut fragrance in the typhoon shelter" adds coconut fragrance to the original, which not only makes southeast Asia more distinctive, but also enriches the flavor. "

Production steps:

Step 1: prepare all materials and thaw shrimp in advance;

Step 2: dry the Arctic sweet shrimp with kitchen paper, then add cooking wine and white pepper, and squeeze them evenly by hand;

Step 3: add a little raw powder, mix the shrimp well, make each shrimp surface evenly wrapped with a thin layer of starch;

Step 4: pour proper amount of cooking oil into the pot, heat it over high heat until many small bubbles come out, then put the Arctic shrimp into the pot and fry it over high heat. Here, like me, you can tilt the pan, and then put the shrimp in batches, half fried and half fried, which can reduce the amount of oil;

Step 5: deep fry the shrimp until the surface is golden and the volume expands, then it can be fished out;

Step 6: put the fried shrimp on the kitchen paper, absorb the excess oil on the surface, and set aside;

Step 7: deal with other ingredients. Cut green pepper and red pepper into small sections, peel ginger and garlic, and cut into fine powder;

Step 8: leave the bottom oil in the pot (can be slightly more than usual cooking), put the onion, ginger, garlic and pepper into the pot, stir fry over low heat;

Step 9: stir fry until the garlic is golden and fragrant;

Step 10: pour in the bread bran and continue to stir fry over low heat until the bread bran becomes golden and crisp;

Step 11: add the prawns prepared before, turn to low heat and stir fry continuously;

Step 12: add coconut and salt, continue to stir fry until the surface of each shrimp is evenly covered with bread bran and coconut;

Step 13: turn off the heat and put it on a plate. When eating, sprinkle with chopped parsley.

Materials required:

Arctic sweet shrimp: 250g

Coconut: 20g

Bread bran: right amount

Jiang: one piece

Green and red pepper: appropriate amount of each

Onion: a paragraph

Coriander: one

Garlic: one or more

Cooking wine: 5ml

White pepper: a little

Raw powder: a little

Salt: right amount

Edible oil: right amount

Note: 1. This dish can also use fresh shrimp, in addition, you can also use chicken wings, crabs and so on to replace shrimp, or use vegetable dishes (such as lotus root, potatoes, beans, eggplant and so on); 2. When frying shrimp, do not take too long, so as not to fry the shrimp. In order to lock up the water and increase the taste, the shrimp is coated with a layer of raw powder; 3. The amount of garlic in this dish must be large, otherwise it will not taste like that; 4. When stir frying the minced garlic, remember to use low heat and stir fry slowly until the water is dry and the color is golden; 5. If you add coconut, add it before you leave the pot, A little stir fry after the pot, otherwise the flavor lost oh.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ye Xiang Bi Feng Tang Chao Xia Ji Zhi Xiang Su Hao Wei Dao