Taking its name from Hong Kong's emblematic safe-haven for boats in intense weather, the prawns are deep-fried in chilli, spring onion and black beans.
- 650 g large raw King prawns, unpeeled
- 250 ml (1 cup) vegetable oil
- 20-30 garlic cloves, peeled and finely chopped
- 2 bird’s eye chillies, thinly sliced
- 5 spring onions, cut into 5-cm pieces
- 1 tbsp salted black beans
- salt and white pepper, to season
- ¼ tsp sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 4 as part of a meal
- Cut through the back of the prawns to remove the intestine.
- Heat 200 ml vegetable oil in a wok over high heat. When hot, add the prawns and fry for about 4 minutes or until cooked through. Remove from the wok and drain on paper towel.
- Add the remaining 50 ml oil to the wok, then add the garlic and stir over medium–high heat for 10 minutes or until light golden and crisp. Drain the garlic and oil through a sieve placed over a heatproof bowl.
- Pour 60 ml (¼ cup) garlic prawn oil back into the wok over high heat (reserve the remaining oil in the fridge for another use). Add the chilli, spring onions and black beans, then season to taste and toss until the spring onions are lightly browned. Add the sugar and fried garlic and toss to combine. Place the prawns on a serving plate, pour over the spring onion mixture and serve immediately.
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Photography by Adam Liaw.