Creating Some Tasty Pupu For The Game
Wednesday - October 05, 2011
This week we welcome Tracy Hironaka-Keao from FIJI Water to the kitchen to sample the following recipes, perfect for football season.
This show aired originally in December 2009.
* 2 medium-size avocados
* 1 cup diced Waimea tomatoes
* 1/2 cup chopped ogo
* 1/2 cup chopped Maui onions
* 1/4 cup chopped green onion
* 3 Hawaiian chili peppers
* 1 tablespoon inamona
* 1 tablespoon roasted sesame seeds
* 2 tablespoons sesame oil
* 2 tablespoons soy sauce
Cut the avocados in half, remove the seed and peel or cut off the skin. Cut the avocado meat into 1-inch cubes.
Rinse and chop the ogo. Trim and dice the tomatoes (1/4-inch dice). Peel and dice the Maui onion (1/4-inch dice).
Chop the green onion. Trim and mince the chili peppers.
Put all ingredients in a glass or ceramic bowl and mix gently but well.
Cool, covered in the refrigerator. Great plan or with chips or crackers.
CRISPY SHRIMP WONTONS
* 1/2 pound shrimp
* 1/4 cup chopped green onions
* 2 tablespoons minced onion
* 1 tablespoon minced carrots
* 1 tablespoon chopped cilantro
* 2 tablespoons shoyu
* 1 tablespoon sesame oil
* 2 eggs
* 1 1/2 tablespoons cornstarch
* 1 egg
* 10 ounces (1 package) wonton wrappers
* oil, for deep-frying
Peel and devein the shrimp. Chop them very finely.
Chop the green onions, peel and mince the onion.
Peel and mince the carrots; chop the cilantro.
Crack the eggs into a bowl and whisk to mix.
Put the chopped shrimp, green onion, onion, carrot, cilantro, shoyu, sesame oil, 2 eggs and cornstarch in a bowl and mix well. Set the shrimp mixture aside.
To make egg wash, crack 1 egg into a bowl and add 1 tablespoon water; whisk well. Set the bowl of egg wash on the counter next to the stack of wonton wrappers and the bowl of shrimp poke.
Using a teaspoon, place 1/2 teaspoon of shrimp poke in the center of one wonton wrapper.
Brush egg wash on two adjoining edges of the wrapper and fold it over, forming a triangle.
Crimp the edges of the wonton with a fork. Repeat until you have filled all the wonton wrappers.
Heat oil in a deep-fryer or heavy pot to 350 degrees. Deep-fry the wontons until they are golden brown.
Remove from the oil and drain on paper towels. You will probably have to do this in several batches.
Do not crowd the wontons.
Dip in honey wasabi aioli to serve.
For Honey Wasabi Aioli:
* 1 1/2 cups Best Foods mayonnaise
* 2 tablespoons honey
* 1 1/2 tablespoons wasabi powder
* 1 tablespoon sesame oil
* 1 tablespoon sesame seeds (black or white)
* 1 teaspoon shoyu
Whisk or blend all ingredients. Refrigerate.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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