Putting Shrimp In The Spotlight

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Wednesday - February 18, 2009

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These days Honolulu’s nonprofit organizations, especially those in the arts, have to get creative with their fundraising. This holds true for Honolulu Theatre for Youth, one of the oldest and most-honored children’s theatres in the nation.

With kokua from ADR Agency, trustee Audra Stevenson directs HTY’s children’s fashion show, the main event at the popular HTY Tea Party & Children’s Fashion Show fundraiser, where the adults enjoy high tea and champagne while their keiki are prepped and dressed by students from the Paul Brown Institute of Beauty. Under Audra’s direction, the keiki become the crowning event of the day.

Audra is currently gathering models for HTY’s third annual event, “Aladdin’s Tea Party & Children’s Fashion Show,” slated for Sunday, April 26, at the Hawaii Prince Hotel. For more information, call 839-9885.

This column is dedicated to Audra.

Fresh or frozen shrimp may be used for this recipe. Shrimp are high in vitamin B12 and niacin; they contain protein and iodine, and are high in cholesterol, but very low in fat. It is great served over brown rice and complemented with a green salad.

ORANGE SESAME SHRIMP

* 12 extra-large shrimp, peeled, deveined, rinsed and patted dry

* 1 tablespoon unbleachedflour

* 1 tablespoon cornstarch

* 1 teaspoon canola oil

*1 ¹/2 tablespoons water, mixed with ¹/3 tablespoon yeast

* 1 teaspoon sesame seeds, toasted

* 4 cups canola oil, for flash-frying shrimp

For Sauce:

* ¹/2 cup orange juice

* ¹/2 cup ketchup (low sodium)

* ¹/2 cup red wine vinegar

*1 ¹/2 tablespoons brown sugar

* 2 tablespoons water

* dash salt, or to taste

Mix flour, cornstarch, 1 teaspoon canola oil and yeast mixture, stirring well to make batter. Mix sauce ingredients and cook until boiling. Lower flame and keep warm. Boil salad oil. Dip shrimp in the batter then place in oil and deep fry until golden. Remove with slotted spoon and drain on paper towels. Pour sauce on shrimp and stir to coat. Sprinkle with sesame seeds.

Makes about four servings. Approximate Nutrition Information Per Serving:

Calories: 250
Fat: 6 grams (depending on how hot oil is for flash frying, and draining on paper towels)
Cholesterol: 165 milligrams
Sodium: 180 milligrams (depends on salt added)

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)