Typhoon Shelter Prawns


Serves 4

Batten down the hatches – the flavour of these quick Hong Kong style prawns using upcycled artisan breadcrumbs will blow you away!  



  • 400g prawns (shelled and de-veined) 
  • ½ tsp salt 
  • ½ tsp Chinese five spice  
  • ½ tsp white pepper 
  • ½ tsp paprika 
  • 2 Tbsp Shaoxing cooking wine 
  • 60ml canola oil 
  • 60g (½ cup) Re-Purposeful Picks Artisan breadcrumbs 
  • 6 garlic cloves (diced) 
  • 1 Tbsp ginger (minced) 
  • 2 birds eye chillis (sliced) 
  • 4 dried chillis (rehydrated and sliced) 
  • 2 spring onions (sliced, whites and greens separated) 
  • Salt and sugar to taste 




1) In a large mixing bowl, combine the prawns with the salt, Chinese five spice, white pepper, paprika and 1 tsp of the Shaoxing cooking wine. Marinate for 15 minutes. 

2) Set a wok or large frying pan over medium-low heat and add the canola oil.  

3) When the canola oil is warm, add the garlic. The garlic should make a gentle sizzling sound –cook the garlic slowly for about 5 minutes or until the garlic turns a golden brown and crispy. 

4) Set a sieve over a heatproof bowl. When the garlic is golden brown and crispy, pour the contents of the wok into the sieve to separate the crispy garlic with the garlic-infused oil. 

5) Return the wok to the stovetop, add half the garlic-infused oil back into the wok and turn the heat to high. 

6) When the oil is hot, add the prawns and stir fry for about 1-2 minutes depending on the size of your prawns. Once the prawns are done, transfer them to a bowl. Hot tip: for perfectly cooked prawns you should pull them off the heat just as both sides start turning pink – don’t stress about undercooking them as you’re going to add them back into the wok later! 

7) Turn the heat down to medium, add a splash of the garlic-infused oil and once the oil is hot add the ginger, birds eye chillis, dried chillis, and white parts of the spring onion. Stir fry for about 1½ minutes and then pour in the rest of the Shaoxing wine to deglaze and add salt and sugar. 

8) Turn the heat down to medium and add the breadcrumbs, stir frying for another minute to incorporate the flavours.  

9) Add the crispy garlic followed by the prawns and give everything a quick toss. Taste and adjust seasoning. 

10) Turn off the heat, add the spring onion greens and toss through. Heap the prawns onto a sharing plate and serve to your friends and fam with a side of rice and Asian greens! 

This recipe was created by Dan Dumbrell, check out Dan's instagram here.