Have you ever tried Hong Kong’s iconic Typhoon Shelter Shrimp (避风塘虾)? Picture this: you start with plump, juicy, head-on shrimp, then wok-fry them over medium-high heat until the shrimp shell shatters crispy. After that, toss it in a mountain of golden fried garlic and bread crumbs with a touch of diced dried chili. It may look messy, but the shrimp are outrageously crunchy and addictive, one of those dishes you can’t stop eating until your fingers are thoroughly licked clean.

This recipe comes straight from the harbors of Hong Kong. Imagine the old boat people fishing communities, working with whatever bold flavors they had—peeled garlic cloves, fermented black beans, stale bread crumbs to create something deeply savory, aromatic, and full of texture.

So, are you ready to crack open a cold beer, roll up your sleeves, and let your kitchen fill with the unmistakable aroma of Dai Pai Dong (大排档), Hong Kong’s beloved street food stalls? This style of typhoon shelter cuisine, loaded with a ton of flavor, truly defines the authentic Hong Kong cooking style.

Why is it called Typhoon Shelter Shrimp? I’ve included a section about this at the end of the article. 👇👇

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The main ingredients required to make Typhoon Shelter Shrimp

• Shrimp. The main ingredient required to make Typhoon Shelter Shrimp is, of course, shrimp. The shrimp must be fresh, which is non-negotiable. I always choose medium-sized or larger shrimp, ideally tiger prawns. I  prefer head-on shrimp with semi-soft shells. One crucial detail: do not remove the shells. If the heads are still attached, leave them on, as we’ll be deep-frying them until they turn perfectly crispy.
• Garlic. The second key ingredient is garlic—lots of it. The garlic is deep-fried until golden brown and crispy before being used. This is the signature flavor that defines typhoon shelter-style shrimp.
• Bread crumbs. In addition to garlic, we also need bread crumbs. I recommend using plain bread crumbs or Japanese Panko. To keep things simple, store-bought ones work just fine and save you the trouble of making them from scratch.
• Seasonings. For seasoning, one of the essential ingredients is fermented black beans (豆豉). You can use ready-made black bean paste from the store or whole fermented black beans. If you use whole fermented black beans, just give them a light rinse, then mash them before using.
• Others. Other supporting ingredients include diced dried chili for heat, chopped spring onions for freshness, a balance of sugar, a small pinch of salt, and ground white pepper to round out the seasoning.
• Special ingredients. I’ve added two unconventional ingredients to give this dish a Malaysian twist: Malaysian curry powder and curry leaves. These bring a bold, aromatic flavor unique to Malaysian cuisine, creating a distinctive variation from the authentic Hong Kong flavor. If you want to recreate the authentic typhoon shelter prawns, simply leave out these two additions.

How to Prepare Hong Kong-style Garlic Shrimp (Typhoon Shelter Shrimp)

1. Cut the garlic into small pieces, then heat a cup of vegetable oil to deep-fry the garlic over medium-low heat until golden brown and crispy. This process will take roughly five to seven minutes, depending on the heat and quantity. 

2. Once done, remove the garlic using a large fine sieve and set it aside. Reserve the garlic-infused shrimp oil to fry the shrimp in the next step.

3. Rinse the shrimp thoroughly, trim the antennae, and remove part of the head, including the eyes and legs. The ones I bought were sold at a special price as they came headless, but ideally, I should use head-on shrimp for better flavor. Use a small knife or scissors to cut open the shell along the back of the shrimp. Then, gently pull out the digestion tract from the back with a toothpick.

​4. Pat the shrimp dry with a paper towel to remove as much moisture as possible. Marinate them with Shaoxing wine, ground white pepper, and a small pinch of salt for 15 to 30 minutes. After marinating, coat the shrimp evenly with corn flour before deep-frying.

5. Heat enough oil in a deep skillet to around 150°C (300°F), and fry the shrimp in small batches. Each batch should fry for about one minute or until the shells turn pink. Set the shrimp aside to cool for a few minutes. Then deep-fry them over high heat again at around 190°C (375°F) for 30 seconds until crispy. (Frying the shrimp twice will make it extremely crispy).

6. Pour out most of the oil from the wok, leaving about 2 tbsp of oil behind. Add the fermented black beans and curry leaves (if using). Once aromatic, add the diced dried chili and bread crumbs. Stir-fry with a wooden spoon or wok spatula until the bread crumbs turn crispy. Then, return the fried garlic to the wok and mix well.

7. Season with curry powder (if using) and a small pinch of salt and sugar. Add the fried shrimp back into the wok, turn up the heat, and toss everything together to let the garlic and bread crumbs coat the shrimp thoroughly.

8. Finally, give it a final toss and remove the dish. Garnish with spring onions and serve immediately.

This dish pairs best with steamed rice to balance its bold flavors. Enjoy this iconic dish right in your kitchen!

Why Is This Dish Called Typhoon Shelter Shrimp?

In case you are still wondering why it is called Typhoon Shelter Shrimp, here is the explanation:

This dish has deep historical ties to the maritime heritage of Hong Kong, particularly its fishing communities. In the 19th and 20th centuries, Victoria Harbour in Hong Kong was designated as a location for typhoon shelters, a protected inlets where fishing boats would anchor during storms. (Hong Kong is often hit by typhoons).

These shelters became home to thousands of boat-dwelling families known as the boat people or Tanka people (疍家人 or 艇家). The Tanka community often built makeshift kitchens and small floating restaurants on their wooden boats. With limited access to ingredients, they relied on what was readily available: garlic, fermented black beans, and stale bread crumbs, which were staple items in their daily cooking. Garlic and fermented black beans are used because they have intense, pungent flavors that help mask the smell of the sea while enhancing their food’s overall taste.

While this typhoon shelter-style garlic-fried shrimp became a signature dish, the same cooking style was also famously used to prepare typhoon shelter crab, which is another popular variation. You will find this dish at many Chinese seafood restaurants throughout Hong Kong and globally, where Chinese communities exist.

Is there any other variation of flavor I can try?

Besides the Malaysian style I’ve outlined above, you can also explore the following options:

• Western style: Add melted butter and grated Parmesan cheese to the breadcrumb mixture for a rich and savory twist.
• Thai-inspired: Incorporate finely chopped lemongrass, a splash of fish sauce, and shredded kaffir lime leaves to create a bold and aromatic Thai flavor.
• Japanese-style: Deep-fry the shrimp in a light tempura batter for a crispy and delicate texture.
• Taiwanese-style: Sprinkle some five-spice powder to introduce the complex flavor.

How do you store and reheat the shrimp?

Storage. I suggest storing the shrimp and the garlic mixture separately. Once the garlic and breadcrumbs are cold, keep in an airtight container. You can leave the garlic mixture at room temperature for up to a week without much change in flavor.  

Reheat. As for the shrimp, I recommend freezing the raw, marinated shrimp in a freezer-safe container and deep-frying them fresh when you’re ready to eat. If that’s not possible, you can also freeze the cooked shrimp. When you want to serve them, allow the shrimp to return to room temperature, then reheat them in the oven until they are crispy. Warm the garlic-breadcrumb mixture briefly in a skillet, then toss it with the shrimp before serving.