Prawns Done HK Shelter Bay-Style 避风塘虾

Prawns Done HK Shelter Bay-Style 避风塘虾

 Recipe source :  Y3K Issue 51 11/12 - 2009

The magazine where I got this recipe did not mention the origin of this dish. However, by the name of this dish, I guessed this dish originated from the boat people who used to live in Hong Kong's  Typhoon Shelter Bay and could possibly been adapted from the famous Typhoon Shelter Bay crabs which is very popular in Hong Kong. 

No matter its origin, this tasty and fragrant prawn dish is easy to prepare. The flavours from the combined ingredients blended very well together. You can discern the taste of the fermented black beans and the aroma from the Chinese cooking wine is just wonderfully infused into the prawns.

A great dish!. Finger-licking good!

Ingredients

600g prawns, rinse and pat dry

Condiments

1 tbsp minced garlic
1 tsp minced shallot
1 tbsp fermented black beans
1/2 tsp chopped red chillies
2 chopped chilli padi or bird's eye chilli
10g chopped dried shrimps

Fermented black beans

Seasonings

1 tsp sugar
1 tsp soy sauce
1 tsp oyster sauce
1/2 tsp sesame oil
1 tbsp Chinese cooking wine

Flour for coating

1/2 rice bowl of tapioca flour

Method

1.  Heat wok with 2 bowls of oil over very high heat. Coat prawns with tapioca flour. Deep fry till cooked. Remove prawns.
2.  Leave a little oil in the wok. Saute condiments, add seasonings. Once it has come to a boil, add in the deep fried prawns. Mix well. Dish up.

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

I am also linking this to Cook-Your-Books #8
Organised by Joyce of  Kitchen Flavours

Steamed Silver Pomfret ( 2 ) 清蒸白鲳鱼 （2)

Steamed Silver Pomfret ( 2 ) 清蒸白鲳鱼 （2)

Recipe source :  Own recipe

Ingredients

1 silver pomfret, about 300g, gut and wash
4 tbsp soy sauce
2 tbsp shredded ginger, 10g
40g salted mustard green, cut into thin slices and then wash under a running tap
20g pork fat, cut into small pieces
1 tbsp fermented black beans, or "tau see" in Cantonese
1 tomato, thinly sliced
1 tbsp of shallot oil

Instructions

1.  Place some shredded ginger into the gills and stomach region of the gutted and washed pomfret.
2.  Place some shredded young ginger under the fish in the plate and sprinkle some on top of the pomfret.
3.  Sprinkle the fermented black beans over the pomfret.
4.  Add pork fat on top.
5.  Place the salted mustard green around the pomfret and arrange the sliced tomatoes around it.
6.  Place the pomfret into a steamer and steam over boiling water at high heat for 8 minutes.
7.  Remove from steamer.
8.  Add in 1 tbsp shallot oil of over the steamed pomfret.
9.  Serve hot.

Top left : Sliced tomato. Top right : Fermented black beans.

Middle :  Pork fat

Bottom left : Salted mustard green. Bottom right : Shredded young ginger

Silver pomfret

All arranged in a plate and ready to be placed into the steamer

The end result.