HONOLULU (HawaiiNewsNow)-Chef Chai is back to celebrate his new gig at Hawaiian Airlines with a yummy soup!
Ingredients: 4 cups dices Butternut Squash
2 cups chicken stock (can substitute with vegetable stock)
1 tablespoon vegetable oil
½ tablespoon chopped garlic
2 tablespoons chopped onions
2 tablespoons chopped celery
1 cup of heavy cream
pinch of pepper
salt to taste ( some lobster or chicken stock may already salty)
~ In a soup pot with medium heat add vegetable oil, celery and onion. Sauté for a minute, then add garlic and sauté for 30 seconds.
~ Add butternut squash and chicken stock and cook until the squash are soft, about 15-20 minutes depending on the heat.
~ Add heavy cream, salt and pepper and puree in a blender until the soup is smooth.
Ingredients: 8 pieces of Spring roll wrapper
4 pieces of medium size shrimp fine chopped
2 pieces scallop fine chopped
½ cup of crab meat
½ One whole egg, beaten
¼ tablespoon garlic powder
¼ tablespoon onion powder
pinch of paprika
pinch of pepper and aloha shoyu to taste
2 cups of vegetable oil for deep-fry the dumpling
~ Combine shrimp crab meat and scallop with one half of beaten egg, garlic powder, onion powder, paprika, pepper and shoyu sauce until all the ingredients are well combined.
~ Scoop and one-half tablespoon of the mixture and wrap with spring roll skin replete with all the wrapper.
~ Pre-heat oil to 320 degree, and fry the dumpling to a golden crisp, about 2 minutes.
When ready to serve the soup, add a big dot of whipped cream and top with fried seafood dumpling.
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