Deep fried shrimp ala bie fong tong - super duper garlicky deep fried shrimp

Main Dish
4 servings
15 min
17 min
Very Easy


Number of serving: 4
454 g (1 libra) black tiger prawn/shrimp, peeled and deveined, but leave the tails on ground white pepper


1 egg, beat until peaks (original recipe called for 2 eggs)

100 g corn starch

2 - 3 bird eyes chillies, finely sliced

2 cloves garlic, bruised, to stir fry

vegetable oil


200 g or 3-4 bulbs of garlic, chopped

1 green onion, finely sliced


  • Bie Fong Tong style fried garlic for sprinkle:
    Clean and drain off the chopped garlic, sun-dried the garlic to reduce the moist .Bake the garlic with a small amount of oil or deep fry until crispy and golden brown. Garlic ready to use as Bie Fong Tong seasoning.
  • Deep Fried Shrimp ala Bie Fong Tong:
    Sprinkle salt and pepper over the shrimp, combine. Sprinkle with a small amount of corn starch, combine. Add beaten egg, combine.
  • Coat the shrimp with the rest of cornstrach. Deep-fry the shrimp until golden brown. Set aside.
  • Heat oil in a skillet over medium heat. Stir fry the bruised garlic and bird eyes chillies until fragrant.
  • Add the deep-fried shrimp, stir. Add fried chopped garlic, green onion, black pepper and salt, stir. Remove from heat and serve.


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