Typhoon shelter crabs is a famous crab dish served in many restaurants in Hong Kong, it is believed that this dish is originated from the typhoon shelters in HK, hence the name. Typhoon shelter is a shelter for fishing boats during typhoon and during those days, there were a large population of people living in typhoon shelters , many of whom were fishermen but over the years due to improper sewage and garbage collection system, many have moved to land. Shun Kee, one popular floating restaurant who now operates at the Causeway Bay Typhoon shelter is said to be the first authentic restaurant , after many years of obtaining an operating licence to have returned to that area. You can read more here.
|sampan restaurant in Hkg : picture from travel cnn.com|
|crispy fried garlic|
Recipe ( with reference from here ) with changes
4 crabs, about 1 kg, cleaned and cut into pieces
10 cloves garlic, minced ( or more )
35gm ginger, minced
2 big red onions, sliced
6 sprigs spring onions, sectioned
3 dried red chilli, sectioned
1.5tbsp fermented black bean , roughly chopped
2 tbsp of shaoxing wine
1/4 tsp ground black pepper
salt 3/4tsp , or to taste
sugar 1heap tsp , or to taste
water 4 tbsp water
cornflour for dusting the crabs
1. Pour enough oil to fry the minced garlic, on medium high heat. When oil is hot enough, put in the minced garlic. You can test by dropping a few pieces of garlic, when it sizzles it is ready. Fry till they are golden brown and crispy , turn off heat and drain the minced garlic. Set aside.
2. Dust the crabs and deep fry the crabs in the earlier cooked oil in batches till cooked. Drain and remove to a plate, leaving some oil in the wok for sauteing the rest of the ingredients.
3. Saute the ginger, red onions , dried chilli first and add in the fermented black beans and saute for another half a minute. Add the cooked crabs into the wok and stir. Pour in the 4 tbsp of water and continue stir frying.
4. Add salt and sugar to taste , followed by the spring onions and black pepper. Add in the shaoxing wine, half of the fried minced garlic, toss and remove from heat. Sprinkle the balance of the fried garlic over the dish.
I am submitting this post to Asian Food Fest ( Hkg and Macau ) hosted by Annie of Annielicious Food