REHAB Fundraiser Is On A Roll

Diana Helfand
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Wednesday - August 08, 2007
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Summer rolls are ‘Shrimpy Delicious’
Summer rolls are ‘Shrimpy Delicious’

“Young Artists Helping Young Artists” is the brainchild of Natalie Parker, now a 20-year-old who has finished two years of college. Right after graduating from Punahou she was inspired to hold a benefit for the Rehabilitation Hospital of the Pacific. For the past two years Natalie and a committee of teenagers put on the benefit event at Compadres Bar & Grill, showcasing works by local young artists and by participants in the Louis Vuitton Creative Arts Program at REHAB.

Now in its third year, the fundraiser has grown so much that Natalie and her volunteers have moved it to the Hawaii State Art Museum, to be held Wednesday, Aug. 15. The spectacular historical building will be the setting for art, food and beverages to raise money for those who have suffered strokes and other injuries.

Catered by Chef Ed Kenney of Downtown Restaurant, with Compadres stepping to the plate with its signature margaritas, Southern Wine & Spirits providing a wine tasting, and food from Li May Tang’s Shanghai Bistro and Hong Kong Harbor View as a complement, the event goes from 5 to 8 p.m., with an art preview an hour earlier. There will be live entertainment and a chance to purchase works from up-and-coming artists.

Natalie has structured a two-tier ticket: $50 for admission to the galleries and a cocktail party, with passed hors d’ouevres, and $100 adding in heavy pupus, VIP reserved seating and complimentary parking. For information and reservations call Natalie at 375-9120 - or stop by the REHAB Hospital Foundation in Nuuanu for tickets.

This recipe is dedicated to Natalie.

Try these summer rolls for an appetizer, or for a light summer meal with a sliced tomato salad, and angel food cake with fresh sliced bananas for dessert. Drizzle top of bananas with some chocolate syrup and top with a dollop of low-fat whipped topping.

Shrimp live in fresh, briny and salt water of various temperatures, and are found worldwide. They are also bred on farms in several countries, including the United States, Japan, Taiwan, and Thailand. Americans consume almost 5 million pounds of shrimp per year.

The giant tiger prawn is most frequently consumed in Asia, and is often referred to as “black tiger shrimp.”

To shell shrimp, hold the head in one hand and the body in the other, and pull on the head to remove both the body and the shell. Any remaining pieces of shell can then be removed. If the head has already been removed, slit the shell with scissors for easier removal. It is easier to remove shells from partially frozen rather than fully defrosted shrimp. To make a good stock to cook the shrimp, cover shells with boiling water and simmer for about 15 minutes; strain and add shrimp to the stock. To take the vein out of the back of the shrimp, simply cut along the vein and pull out.


* 8 rice wrappers (8-inch size)

* 4 ounces rice noodles, cooked al dente, and drained
* 16 large shrimp, cooked and cut in half lengthwise
* 2 tablespoons chopped fresh mint

* 2 tablespoons chopped Thai basil
* 1/4 cup chopped fresh cilantro
* 6 leaves lettuce, finely chopped
* chili garlic sauce, for dipping

Fill a large bowl with warm water. Dip one wrapper into the water for a second to soften, place flat, and in a row across the center place four shrimp halves, about 1/4 cup of noodles, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold sides in and tightly roll wrapper. Repeat with remaining wrappers. Serve with chili garlic sauce for dipping.

Approximate Nutrition Information Per Serving:

Calories: 90 Fat: 1 gram Cholesterol: 30 milligrams Sodium: 150 milligrams

(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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