Stacking A Fusion Shrimp Dish With Slaw
Del.icio.usThis 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.)
E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |
Most Recent Comment(s):
