Wednesday, 22 January 2014

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!


600g prawns, rinse and pat dry


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


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


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

 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


  1. Hi Doris,
    The plate would be clean if served at my dining table. It will be like, "now you see it, now you don't" haha! We love prawns and these looks absolutely mouth-watering!

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