Typhoon Shelter Stir-Fried Prawns

Mince 150g garlic into coarse granules, then pour into a cold pan with 300ml cooking oil. Turn on medium-low heat to heat oil to 140-150°C, stirring continuously with a spatula. Cook until garlic bubbles evenly, then keep stirring for about 7 minutes until garlic turns golden brown and fragrant.

Quickly pour the fried golden garlic and hot oil through a strainer set over a bowl, separating the crispy garlic flakes and homemade garlic oil for later use.

Rinse 8 tiger prawns and pat thoroughly dry with paper towels. Place them in a bowl, add 1 tbsp rice wine, 1/2 tsp white pepper powder, and 1/2 tsp salt, then toss gently to marinate evenly.

Add 1 tbsp all-purpose flour to the marinated prawns and toss until lightly coated. Preheat oil to 180°C over high heat. Put prawns into oil and immediately cover with lid. Do not move for 10 seconds, then open lid and flip prawns. Fry for 1 to 1.5 minutes in total until shells are crisp and bright red.

Use tongs or a slotted spoon to transfer fried crispy prawns onto a strainer to drain excess oil.

Keep 1 tbsp garlic oil and 1 tsp sesame oil in a wok over high heat. Add 1 tbsp minced ginger and 1 tbsp minced chili, stir-frying rapidly until fragrant, then pour 1 tbsp soy sauce along the side of the wok to sizzle.

Add the prepared garlic flakes, 100g crispy soybean crumbs, and fried prawns into the wok. Sprinkle in 1/2 tsp white pepper powder, 1/2 tsp salt, and 2 tbsp chopped scallion. Stir-fry rapidly over high heat until completely dry, crispy, and thoroughly coated.

Use tongs to arrange fried prawns neatly on a plate, then pour all remaining fragrant garlic flakes and soybean crumbs from the wok over the prawns to form a mountain-like pile.