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Typhoon Shelter-Style Mantis Shrimp
฿1,200
Crackling, garlicky, and built for cold beer — this is the Hong Kong harbour classic, done with mantis shrimp instead of crab.
Mantis shrimp, fried till the shells shatter crisp.
Garlic, fried hard until it turns golden and sweet.
Chilli, for a slow, warm hum rather than heat.
Typhoon Shelter spices, the black-bean and garlic mix that gives the dish its name.
Typhoon Shelter cooking comes from the boats that sheltered in Hong Kong's typhoon anchorages, where fishermen fried garlic, chilli and fermented black beans together and tossed seafood through it straight from the wok. Here the mantis shrimp goes in whole and hot, so the seasoning clings to every shell and the meat stays sweet underneath. Eat it with your hands, and don't leave the garlic behind.
Ingredients: Crispy mantis shrimp, garlic, chilli, Typhoon Shelter spices
Allergens: shellfish. Tell the team about any allergy: the kitchen confirms every dish.