Typhoon Shelter Shrimp

Trim, de-vein and clean the shrimp as shown in the step-by-step photos

Shake off any excess water and pat them dry thoroughly with a paper towel

Add the shrimp to a bowl and toss with ¼ teaspoon white pepper powder and 1 teaspoon Shaoxing wine

Set aside for 15 minutes while you prepare the other ingredients

Mince the ginger and garlic

Chop scallions and chilies

Measure out your panko breadcrumbs

Heat 1 cup of oil in a wok to 300 degrees F

While the oil is heating, pat the shrimp again with a paper towel to ensure they’re dry

Any moisture will cause the hot oil to splatter

When the oil is at temperature, fry the shrimp in two separate batches (this prevents the temperature of oil from dropping too much), for about 15 seconds per batch

Scoop them out and set aside

Reheat the oil to ensure it’s back up to 300 degrees F

Re-fry each batch a second time, 5-10 seconds per batch

Remove the shrimp to a plate and set aside

Turn off the heat, and carefully scoop out some of the oil into a heatproof container, leaving about 1/3 cup oil in the wok

(You can use less oil, but you also need to reduce the panko accordingly

) With the heat on medium low, add the ginger to the oil and cook for 30 seconds

Then add the garlic and chilies, and fry for another 30 seconds before stirring in the panko

Add in the shrimp, salt, sugar, the remaining ¼ teaspoon white pepper, 1 teaspoon Shaoxing wine, and 1/8 teaspoon five spice powder (if using)

Also add the scallions

Lightly toss everything together (still using medium low heat), and serve hot