Stacking A Fusion Shrimp Dish With Slaw

Sam Choy
By Sam Choy
Wednesday - April 22, 2009
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This week, Warren Seta shares a bite of his Northwest Asian Fusion Sushi and Sake Bar.

This show aired originally in May 2007.

BARBECUED KAHUKU SHRIMP WITH A WARM CABBAGE AND BLUE CHEESE SLAW, FRIED GREEN TOMATOES AND PONZU REMOULADE

All the components, when completed, will be stacked Napoleon-style. It looks more complicated than it is.

For Kahuku Shrimp

*8 Kahuku shrimp, peel body shells only, leaving the head on

* 1/2 cup Aloha Shoyu

* 1/2 teaspoon SambalOlek

* 2 tablespoons white sugar


 

In a mixing bowl, combine all ingredients and whisk until sugar is dissolved. Place shrimp in bowl and marinate for 1 hour. Grill shrimp over open grill or in a hot skillet on stove top until done. Set aside.

For Warm Cabbage and Blue Cheese Slaw:

* 6 slices bacon, julienned into 1/2-inch strips

* 1/2 head cabbage, julienned into 1/2-inch
strips
* 1/2 tablespoon finely chopped garlic

* 2 tablespoons Aloha Shoyu

* 1/4 cup crumbled blue cheese

In a large saucepan on medium heat, crisp bacon to render fat. Toss cabbage and garlic with the crisp bacon. Turn cabbage often to wilt evenly. Set aside. For Fried Green

Tomatoes:

* 2 large green tomatoes, cored and sliced into 8 round slices (substitute large underripe tomatoes if green tomatoes are unavailable)

* 2 1/2 cups panko

*1 egg beaten with equal volume of water

*1cup all-purpose flour seasoned with salt and pepper

* vegetable oil


Dredge tomato slices in flour and shake off excess, dip in egg-wash mixture then coat with panko. Heat large skillet on medium heat with 3 tablespoons of salad oil. Add oil, if needed, as the panko will absorb the oil. Cook each side until golden brown, about 3 minutes per side. Drain on paper towel and set aside.

For Ponzu Remoulade:

*1cup mayonnaise

* 3 tablespoons ponzu

(see recipe or use store bought)

Whisk together until smooth and well-incorporated. If you like it with more ponzu taste, add more ponzu.

For Ponzu:

Keep unused portion of ponzu in an airtight container in refrigerator for various uses. May be stored for up to a month. Great with white fish sashimi!

*1 orange, juiced

*1 lemon, juiced

*1 lime, juiced

* 1/4 cup rice vinegar

*1 cup Aloha Shoyu

* 1 tablespoon white sugar, or more if you like a sweeter ponzu

Presentation: On a nice serving platter, arrange fried tomatoes. Top each tomato in the following order: cabbage slaw then top with shrimp, dollop ponzu remoulade on top of shrimp and some around each tomato.

Makes eight Napoleons and is a great appetizer for four.

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

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