A Hong Kong Harbor View Favorite
Wednesday - May 24, 2006
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Sweet and Pungent Shrimp
Li May Tang’s Hong Kong Harbor View Seafood Restaurant is about to celebrate its 11th anniversary on June 8, with a special menu and Chinese entertainment happening that day. And coordinating with that special event is the announcement that Andrew Lee is the new manager of the establishment, which is known for its dim sum carts (available daily from 9:30 a.m. in Chinese tradition where the tasty treats are a breakfast delight as well as enjoyed other times of the day), fabulous food, and the spectacular view of Honolulu Harbor and the ships that dock outside the restaurant’s windows.
Andrew has quite a background. He’s originally from Taiwan, as is Li May, and he was an entertainer in his native country. But what many customers don’t know is that Andrew has two master’s degrees from Hawaii Pacific University and speaks four languages! This incredible young man is an invaluable part of Li May’s team, which also includes ownership of Shanghai Bistro and Royal Yakiniku in Waikiki.
Here’s a recipe for Sweet and Pungent Shrimp, one of the top-selling items at Hong Kong Harbor View, presented with compliments from Chef Chih Chieh Chang and dedicated to Andrew.
Fresh or frozen shrimp may be used for this recipe. When purchasing fresh shrimp, they should be firm, and smell only slightly fishy. Avoid shrimp that have any ammonia smell, or that have black spots. Frozen shrimp should not be covered in frost, as they may be dried out. Frozen shrimp should be slowly defrosted in the refrigerator.
Shrimp can be kept refrigerated for about two days, and frozen for a month.
Shrimp are rich in vitamin B12, and niacin, and contain protein and iodine. They are high in cholesterol, but are extremely low in fat.
Sweet and Pungent Shrimp
SWEET AND PUNGENT SHRIMP
* 12 black tiger shrimp, peeled and deveined
* 5 cups salad oil, for deep frying shrimp
* 1 tablespoon flour
* 1 tablespoon cornstarch
* 1/3 tablespoon salad oil
* 1/3 tablespoon yeast
* 1 1/2 tablespoons water
For Dipping Sauce:
* 1/2 cup orange juice
* 1/2 cup ketchup
* 1/2 cup red wine vinegar
* 1 1/2 tablespoons icing sugar (white or brown sugar may be substituted)
* 2 tablespoons water
* dash salt
* 1/4 tablespoon li hing mui powder
Mix flour, cornstarch, 1/3 tablespoon salad oil, yeast and water, stirring well to make gravy. Put shrimp in running water for three minutes; drain and use paper towels to dry. Mix dipping sauce ingredients. Boil salad oil to 250 degrees. Dip shrimp in the gravy and put into the oil to deep fry until they turn golden yellow. Take 3 tablespoons of dipping sauce (amount may vary according to personal preference) and heat until boiling. Then pour on shrimp and stir well.
Makes three to four servings.
(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)
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