Typhoon Shelter Shrimp

Typhoon Shelter Shrimp

Typhoon Shelter Shrimp is a dish you must try if shrimp is one of your favorite seafood. Fried ginger, garlic, and chili are added to aromatic shrimp oil, then mixed with crispy panko breadcrumbs. Once everything is combined, fragrant fried shrimp are added.

I’m sure you can imagine how delicious it is just reading that.


There is a legend that the Typhoon Shelter Shrimp first appeared in Hong Kong, most specifically in the neighborhood of Causeway Bay.

From April to June every year, Hong Kong is affected by typhoons. During typhoons, merchants, peddlers, fisherman, and their boats would gather in Causeway Bay, which served as the city’s main typhoon shelter, or bifeng tang.

Now, everything from seafood and chicken to beef and veggies like eggplant and mushrooms gets the “typhoon shelter” treatment, which is known for its distinctive golden breadcrumb covering.

Popular dishes made with this shrimp include Typhoon Shelter Crab, Typhoon Shelter Wings, and this Typhoon Shelter Shrimp.


You won’t believe how simple this dish is to make. Two things to keep in mind:

  1. Shrimp can easily get dry if overcooked in a fryer.
  2. The aromatics and panko should be cooked over medium to low heat, or they may burn.

My last piece of advice is to save the shrimp oil you’ll have after creating this dish; it’s worth its weight in gold. Pad Thai, Hong Kong-Style Shrimp Chow Mein, Shrimp Fried Rice, and Shrimp Etouffee benefit from its fragrant and savory addition.

Put that oil to good use!


  • 1 pound of large whole, head-on shrimp
  • 7 cloves of garlic (minced)
  • 3–4 slices ginger (minced)
  • 3 red chilies (chopped)
  • 2 scallions (chopped)
  • 1 cup of panko breadcrumbs
  • 1 cup of vegetable oil or peanut oil
  • 2 teaspoons of Shaoxing wine (divided)
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of white pepper powder (add another ¼ teaspoon, divided)
  • 1/4 teaspoon of sugar
  • 1/8 teaspoon of five-spice powder (optional)


  1. Procedures for trimming, deveining, and cleaning shrimp, with accompanying images. Remove any excess moisture by shaking and drying completely with a paper towel. Put the shrimp in a bowl and add the white pepper powder and Shaoxing wine, tossing to coat. In the meantime, prepare the remaining ingredients and set aside for 15 minutes.
  2. The ginger and garlic should be minced. Mince chili peppers and scallions. Take the necessary amount of panko breadcrumbs.
  3. Bring a single cup of oil to a temperature of 300 degrees Fahrenheit in a wok. To make sure the shrimp are completely dry, blot them with a paper towel once more while the oil is heating. Hot oil will spill if it comes into contact with any moisture.
  4. Fry the shrimp in two batches, each for around 15 seconds (this keeps the oil from cooling down too much). Take a scoop and set it aside.
  5. The oil must be reheated to a temperature of at least 300 degrees Fahrenheit. Fry the batches again for another 5-10 seconds. Remove the shrimp and arrange them on a serving dish.
  6. When you’re done cooking, remove the wok from the heat and carefully transfer roughly a third of the oil to a heatproof container.
  7. Stir the ginger into the oil and cook for 30 seconds with medium-low heat. Then, after 30 seconds, toss the garlic and chiles and continue frying alongside the panko.
  8. Mix in the shrimp, the rest of the 1/4 teaspoon white pepper, Shaoxing wine, and the five spice powder (if used). Include the scallions, too.
  9. Toss gently (still over medium-low heat) and serve immediately.

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