Hawaii News Now - KGMB and KHNL HomeNovember 20, 2001

November 20, 2001

Coconut Curried Shrimp(James Palmer)

12 pc. Shrimp,preferably 16-20; cleaned and deveined

1/2 cup Coconut Cream

1/4 cup White Cooking Wine

1 tsp. Chopped garlic

1 tsp. Chopped herbs

1 cup Cooked White Rice

1 tsbp.  Olive oil

Pinch of salt

Pepper to taste

1 tbsp. Curry Sauce

    Heat oil in a large sauté pan.  Add shrimp and cook for 2-3 minutes.  Add the chopped herbs and garlic followed by the white wine.  Allow reduction.  Once reduced, add the coconut cream and curry sauce and allow it to reduce for a few minutes.

    Serve 6 pcs of shrimp per order with white rice.

Tempura Batter (Sam prepares shrimp to be Tempura style)

Before battering shrimp, lightly salt and pepper.  Using the batter below coat the shrimp on both sides and fry in cooking oil for 2 to 3 minutes.

2 cups flour

1 cup cornstarch

salt and pepper to taste

1 tablespoon baking powder

1 egg, beaten

2 cups cold water

In a large mixing bowl, sift dry ingredients.  Add egg and cold water and mix well using a wire whisk.

Sweet and Sour Sauce

2 tablespoons pineapple juice

1 cup granulated sugar

1/2 cup vinegar

2 teaspoons Aloha shoyu

1/2 cup ketchup

1/2 cup water

1/4 cup orange marmalade

1 and a half teaspoons ginger, minced

1 teaspoon garlic, minced

1/4 teaspoon sambal (garlic chili sauce)

1 tablespoon cornstarch blended with 1/4 cup water for thickening

Bring pineapple juice to a boil.  Add sugar, and cook until sugar is dissolved.  Add the vinegar, shoyu, ketchup, water, marmalade, ginger, garlic, and sambal to mixture and bring to a boil for about 3 to 4 minutes.  Make a cornstarch mixture by blending one tablespoon cornstarch with 1/4 cup water.  Add cornstarch mixture to sauce, and cook until thickened.  Set aside.