Shrimp Dipping

Sam Choy
By Sam Choy
Wednesday - April 11, 2007
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This week we take the show on the road to visit Shaun Moss, director of shrimp technology at the Oceanic Institute, to learn about the research the institute does for shrimp farmers around the world, and to harvest fresh Island shrimp for this recipe.



1 pound shrimp (16/20-count) rinsed, with shells left on

For Poaching Water:

* 4 cups water * 1 medium finger fresh ginger, crushed

* 1/2 cup chopped Chinese parsley

* 2 cups white wine * 1 cup mixture of diced carrots, onions and celery

* juice of 1 lemon * 1 teaspoon salt * 1/2 teaspoon cracked pepper

For Dad’s Favorite Dipping Sauce:

* 1/2 cup Aloha Shoyu * 2 teaspoons sugar * 1 teaspoon salad oil * 1/2 teaspoon sesame seed oil

* 1 teaspoon minced Chinese parsley

* 1 Hawaiian chili pepper (optional)

Mix poaching water ingredients and bring to a boil. Add shrimp; as soon as it starts to boil again, remove shrimp. Do not overcook; shrimp are cooked before they curl up, so remove them promptly.

To make dipping sauce, bring shoyu and sugar to a boil. Remove from heat and pour into a dipping bowl. Heat oil, then pour into shoyu mixture. Fold in Chinese parsley. If you like it spicy, you can throw in a whole red chili pepper when

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

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