The Choy Of Pupus

Sam Choy
By Sam Choy
Wednesday - December 09, 2009
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This week we welcome Tracy Hironaka-Keao from FIJI Water to the show with the following pupus.

AVOCADO POKE

* 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. Chill, covered, in the refrigerator. Great plain 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 carrot

* 1 tablespoon chopped cilantro

* 2 tablespoons shoyu

* 1 tablespoon sesame oil

* 2 eggs

* 1 1/2 tablespoons cornstarch

For Deep Frying:

* 1 egg

* 10 ounces (1 package) wonton wrappers

* oil, for deep frying

Peel and devein the shrimp. Chop them very fine.

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 1 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 oil.


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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