HONOLULU (HawaiiNewsNow) - It's time for more mouth-watering and tasty dishes...Chef Chai is here! This morning, he's preparing two types of shrimp ceviche.
Thai style shrimp ceviche with pick cucumber
½ lb. of cucumber, thin slices
1 cup white vinegar
½ cup of sugar
½ cup of water
pinch of salt
In a pot add sugar, vinegar, water, salt and bring to a boil then let it cool down. Then add cucumber and let it soak for about 20 minutes, Don't soak cucumber too long this will prevent the cucumber get too soft
15 pieces of fresh shrimp, peeled, clean and butterfly
1 tablespoon fine chopped garlic
1/2 tablespoon fine chopped lemongrass
1 tablespoon chopped Chinese parsley (Cilantro)
1 piece fresh Chili pepper fine chopped
2 pieces Kaffie lime leaves fine chopped
3 tablespoons lime or lemon juice
2 tablespoons fish sauce
1 tablespoon sugar
1 whole tomato small dices about quarter inch (no seed)
1 Green apple, small dices
1 tablespoon black Tobiko caviar
some cheval or green onion for garnish
To make the sauce, combine garlic, lemongrass, Chinese parsley, chili pepper, Kaffir lime leave, lime juice, fish sauce and sugar.
Stir for a minute to make sure all the sugar is melted, let it sit for minimum 15 minutes and let the herb and spiced release the flavor to the sauce.
Place cucumber to the plate and top with butterfly shrimp and add each shrimp about ¼ tablespoon of the sauce.
Garnish on top with tomato, apple, Tobiko Caviar and Cheval
2 quarts water
1/4 cup kosher salt
1/4 cup kosher sugar
1 pound raw shrimp (21-25 per pound), peeled and deveined
Juice of 2 lemons
Juice of 2 limes
¼ cup orange juice concentrate or Mango Juice
1 cup diced seeded peeled cucumber (1/4-inch dice)
1/2 cup finely chopped red onion
2 serrano chili, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, chopped into 1/2-inch piece
½ cup olive oil
1 tablespoon roughly chopped cilantro leaves, plus more leaves
Pinch of sale to taste
Combine water and 1/4 cup salt and sugar in a large pot bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit for a minute and remove from the pot let it cool down.
Chop the shrimp into 1/2-inch pieces and place in a nonreactive bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and chili. Refrigerate for 1 hour.
Stir tomato, avocado, chopped cilantro, oil and salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.