Making New Year’s Eve Sparkle

Sam Choy
By Sam Choy
Wednesday - December 31, 2008
| Share Del.icio.us

Kelvin Ro and Ed Toma toast the new year on the show this week with delicious holiday recipes from Diamond Head Market & Grill.

CRISPY STUFFED SHRIMP TEMPURA WITH CHINESE-STYLE MOCHI RICE

For Mochi Rice:

* 2 cups mochi sweet rice (steam as directed)
* 1/4 cup minced char siu
* 1/4 cup minced lup chong
* 1/8 cup diced onion
* 1 teaspoon garlic
* 1 teaspoon ginger
* 2 tablespoons vegetable oil
* 1/8 cup shrimp-pork stuffing
* 1/8 cup chopped cilantro
* 1/8 cup chopped green onions
* 1/8 cup diced dried shiitake mushroom
* 1/8 cup oyster sauce
* 1 tablespoon shoyu

Saute ingredients together and add to the cooked rice;
steam 20 minutes.


For Stuffed Shrimp:

* 20 21-count shrimp, deveined and butterflied
* 1/2 cup minced pork
* 1/2 cup minced shrimp
* 1/4 cup minced water chestnuts
* 1/4 cup minced green onion
* 2 tablespoons minced cilantro
* 1 teaspoon sesame oil
* 1 teaspoon shoyu
* 1 teaspoon sugar
* 1 teaspoon ginger
* 1 teaspoon garlic
* salt and pepper, to taste

Combine all ingredients and add 1 teaspoon of stuffing onto the butterflied shrimp, dust with cornstarch and set aside for deep frying.

For Tempura Batter:

Your favorite batter, or try this:

* 1 cup cornstarch
* 1/3 cup flour
* 1 egg
* 2/3 cup club soda or sparkling water, chilled
* 2 teaspoons white vinegar
* 2 teaspoons oil
* 2 tablespoons baking soda

Add water as needed until combined to resemble a thick pancake batter and set aside to rest for 15 minutes. Dip shrimp carefully in batter and deep-fry at 350 degrees until golden brown.

For Dipping Sauce (optional):

* 1/2 cup shoyu
* 1/2 cup sugar
* 1/2 cup chicken stock or water
* 1 teaspoon ginger
* 1 teaspoon garlic
* 1 teaspoon minced cilantro
* 1 teaspoon toasted and crushed sesame seeds
* 1 teaspoon sesame oil
* 1 teaspoon chili pepper
* 1 tablespoon green onion
* 1 tablespoon white vinegar

NEW YEAR’S EVE ALIZE SPARKLERS

* 1 ounce Alize (Rose, Bleu or any flavor)
* 2 ounces Adami Prosecco

Place 1 part refrigerated/cold Alize in a chilled champagne glass and top with 2 parts Adami Prosecco. Garnish the cocktail with a lemon twist.


FRESH ASIAN PEAR MARTINI (MUDDLED)

* 1 ounce fresh Asian pear
* 1 ounce Grey Goose Le Poire
* 1 ounce cranberry juice
* 1/2 teaspoon white granulated sugar (muddled)

Place 1 ounce fresh, skinless Asian Pear in the bottom of a mixer glass and top with 1/2 teaspoon white granulated sugar. Muddle the coarse sugar with the Asian pear until slightly smooth. Once the pear and sugar are muddled, place cubed ice over the top of the mixture and add 1 ounce Grey Goose Le Poire and 1 ounce cranberry juice. Shake the cocktail in a Boston shaker and glass assembly, and then strain the cocktail into a chilled martini glass.

Garnish the martini with a thin slice of fresh Asian pear.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |

Most Recent Comment(s):

Posting a comment on MidWeek.com requires a free registration.

Username

Password

Auto Login

Forgot Password

Sign Up for MidWeek newsletter Times Supermarket
Foodland

 

 



 

 



Hawaii Luxury
Magazine


Tiare Asia and Alex Bing
were spotted at the Sugar Ray's Bar Lounge