What is the "typhoon shelter"? Every year from June to September, typhoons will invade Hong Kong. In order to prevent typhoons from entering and leaving Hong Kong, the Hong Kong Government built a typhoon shelter in Victoria Harbour in 1862. There are a total of 11 sheltered places, the largest is Causeway Bay, which is called the typhoon shelter by the locals. Every night comes, the fishing boats with lanterns are in groups and docked on the shore. People enjoy the food on the dinghy, enjoy the performance, and gradually form a “water market”. Many fishermen saw business opportunities and created a tea restaurant. Pineapple seafood fried rice, net wonton, fresh shrimp rot and so on are classic dishes. And among them, shrimp is the focus! The shrimp in the typhoon shelter is a must-have for Hong Kong-style tea restaurants! It is also a Chinese New Year holiday, a dish for birthday banquets. The taste of the shrimp is crisp, golden in color and rich in aroma. After eating, you will feel the double tranquility of your body and mind, and make you look satisfied.
Wash the sea white shrimp, remove the shrimp line, add salt, black pepper and dry starch and mix well.
Boil the oil to 160 degrees, and pour in the marinated sea white shrimp, fry until the shrimp skin is crispy.
Heat the wok, add a small amount of cooking oil, stir fry the garlic in a small fire, then add the dried chili to the saute, then add the breadcrumbs and stir fry until the breadcrumbs are slightly colored.
The bread crumbs are distinct, and the fried sea white shrimps are sautéed evenly.