typhoon shelter corn

Bei fung tong sukmai Hong Kong Serves 4 as a side Hong Kong’s name comes from the Cantonese for ‘fragrant harbour’ or ‘spice harbour’, the epithet revealing the port’s crucial position in the maritime spice route. It was a place for trading ships to replenish supplies, in particular the aromatic incense agarwood, which was taken by junks around Asia and onward to scent Arabia. As is the case with many trading hubs, Hong Kong is renowned for its culinary heritage. The Tanka, a group of boat dwellers and one of the native communities, made one of the great contributions to local gastronomy with typhoon shelter crab. Whilst the name is captivating enough, the taste is even better as the seafood is buried under a crunchy mound of garlicky, gingery, salty crumbs. Seek it out in a floating restaurant. Here I have taken inspiration from chef Jowett Yu for a vegetarian interpretation better suited for a home kitchen and one of the most addictive dishes I know.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If using fresh sweetcorn, cut the kernels from the cob. If using frozen, defrost – pouring over boiling water to speed up the process if needed.

Step 2

Set a wok over a high heat. Add ½ tablespoon of the oil, then the sweetcorn and stir-fry for 2–4 minutes until sweet and tender. Tip into a bowl and set aside.

Step 3

Return the wok to a medium–low heat with the remaining oil. Add the garlic, ginger, black beans and chilli flakes and stir-fry until soft and fragrant. Season with the soy, Shaoxing wine and sugar and continue cooking until dry and the oil has separated.

Step 4

Add the breadcrumbs and spring onions and stir-fry to get the crumbs fully crisped and golden. Toss in the sweetcorn and heat through for just a moment. Serve at once, scattered with fresh red chilli and coriander leaves, if you like.