Shrimp stir-fried with breadcrumbs (避风塘炒虾) is a very popular dish originated from Hong Kong area but now has been popular across the country.
I have searched this on the internet but failed to find any hints about this recipe. It is very popular in restaurant and the Chinese name is typhoon shelter shrimp and firstly popular among fisherman. Anyway, let me convince you that this is a worthy trying recipe. The breadcrumbs provide a very crispy taste outside and also a special flavor. And it enjoys the highest popularity among some other dishes in seafood restaurants usually matches with shrimp or crab. The shrimp can be either deep-fried or shallow fried with relatively a large amount of oil. Usually for home cooking, we use the second type.
I high recommend keeping the heads of the shrimp. I know that some of you may feel it is quite ode as I did not remove the shells and heads. Chinese dishes never bothered by shells and bones. We get two main reasons to keep the shells. Firstly, it enhances the flavor, which can be proven by Chinese shrimp oil (oil fried with shrimp shells). Secondly, it works as a protector to prevent the meat from overcooking. To enjoy the shrimp, firstly you can taste the shell. Suck the sauce on the shell carefully and then remove the shell, take the meat out, roll it in the sauce in the serving pan and enjoy. It is not fancy!! I know, I know. But great tastes sometimes need prices just like another popular Chinese ingredient–chicken feet.
How to devein shrimp with shells and heads
- Firstly, use a kitchen shear to trim off the legs and the sharp part at the top of the head.
- Use a toothpick to pick the devein part out. Then open the head from one side remove the dark part in the heads too. Wash carefully to remove any dirt’s inside.
Steps
Devein shrimp and wash carefully. Slightly drain. Marinate shrimp with cooking wine, salt, ground pepper and ginger slices for 20 minutes. Pat dry with kitchen paper. This is extremely important to avoid the oil splashing and get yourself burnt. It also helps to keep the flavors strong enough and not diluted by water.
Heat around 3 tablespoons of cooking oil in wok until really hot. Place the shrimps in and cook for around 20 seconds until the shell becomes hard and crispy. Transfer out and leave any 1 tablespoon of cooking oil in.
Place ginger, garlic, spring onion and Thai peppers if using, heat for half minute until aromatic. Place breadcrumbs in. Add light soy sauce in and fry the breadcrumbs until crispy too. Water carefully in this process and add extra oil if you feel the breadcrumbs are too dry.
Return shrimp in. Mix over high heat quickly so all the flavors can be combined well. Serve hot.
Shrimp with Breadcrumbs
Ingredients
- 12 shrimps deveined
- 1 cup of breadcrumbs plus ½ cup more for adjusting
- 2 spring onions cut into long sections
- 1 inch root ginger chopped
- 3 garlic cloves chopped
- 1 fresh red Thai pepper cut into small circles, optional
- 3 tbsp. cooking oil
- 1 tbsp. light soy sauce
- marinating sauce
- 1 tbsp. cooking wine
- ½ tsp. salt
- 3 to 4 slices of ginger
- pinch of ground pepper
Instructions
- Devein shrimp and wash carefully. Slightly drain. Marinate shrimp with cooking wine, salt, ground pepper and ginger slices for 20 minutes. Pat dry with kitchen paper. This is extremely important to avoid the oil splashing and get yourself burnt. It also helps to keep the flavors strong enough and not diluted by water.
- Heat around 3 tablespoons of cooking oil in wok until really hot. Place the shrimps in and cook for around 20 seconds until the shell becomes hard and crispy. Transfer out and leave any 1 tablespoon of cooking oil in.
- Place ginger, garlic, spring onion and Thai peppers if using, heat for half minute until aromatic. Place breadcrumbs in. Add light soy sauce in and fry the breadcrumbs until crispy too. Water carefully in this process and add extra oil if you feel the breadcrumbs are too dry.
- Return shrimp in. Mix over high heat quickly so all the flavors can be combined well. Serve hot.
Nutrition
It is so comforting matching with pineapple rice.
Erica
This recipe sounds delicious. Do you cook the shrimp with the shells on? Do you eat the shrimp shells? If not, don't you lose the bread crumb coating when you peel them?
Elaine Luo
Erica,
Thanks for your question. That's really interesting. The shrimp in the dish is made with shells. In fact, the shells taste really good after stir-fried with the breadcrumbs. We taste the shells but not eat or swallow the shells.
By the way, keeping the shell can help to keep the tender taste of the shrimp.
Jessi
Please tell me what brand the dish is in the pict. It's a must have ❤️
Elaine Luo
Hi Jessi,
It is just a common homemade shrimp dish and in Chinese it is named as 避风塘 shrimp.
Yunho kim
Hello, Yunnan ~~
Could you tell me how to cook the XIASSONG with shimp and onion?
( sorry , I don't know correct name)
Please~~ I miss that food. ^^
Thank you ^^
Elaine Luo
Hello Kim,
Can you provide more about the dish you mentioned? What is Xiassong? Can you describe it a little bit so I will try my best to guess what it is.
Peter
Hi Elaine I love your blog can you give me the recipe for sticky rice with pork wrapped in green is it Lotus leaves.
Regards
Peter
Elaine
Peter,
Please check this https://www.chinasichuanfood.com/lo-mai-gai-steamed-sticky-rice-in-lotus-leaf/. Do you mean this one or other similar dishes?
chris 06
'Je vais rapidement faire ces crevettes. J'ai l'habitude de les préparer panées à la panko. C' est divin
bises Chris 06