Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: April 25, 1998
Chicken Salad Chinese Style
with "dabest" sauce
1 lb shrimp, shelled and cooked
2 lbs chicken thighs
lettuce, torn
celery, sliced
cucumbers, sliced
bell peppers, sliced
won bok, torn
carrots, julienned
won bok chip
Sauce
4 Tbs granulated sugar
2 tsp salt
1/2 cup salad oil
6 Tbs rice vinegar
2 Tbs sesame oil
1 tsp sesame seeds, lightly toasted
1 Tbs grated ginger
3 Tbs chopped green onions
3 tsp shoyu
1 tsp black goma
To make sauce: combine sauce ingredients
in leak proof container. Shake well before using.
Boil the chicken in salted water, remove,
and cool slightly. Debone, skin and shred.
Mix chicken with vegetables, shrimp, sauce
(as needed) and won ton chips.
Louisiana Style Bar-B-Que
"Sam's Walk-In to the Wok"
fresh fillet of ahi
1 cup rock shrimp
6 scallops
6 tiger shrimp
to taste - salt, cayenne &
coarse pepper
1 Tbs olive oil
1 medium round onion, chopped
1 tsp salt
1 tsp cayenne
3 lemons, juiced
2 Tbs minced garlic
1 Tbs Worcestershire sauce
1/2 tsp tabasco sauce
3/4 cup cream
2 stalks green onions (for garnish)
3 Tbs butter
Season seafood with salt, cayenne and
coarse pepper. In wok, heat olive oil
then add round onions. Add salt and
cayenne to onions and carmelize. Add
seafood to wok, then minced garlic and
fresh squeezed lemon juice. Add
Worcestershire sauce, tabasco and cream.
Let simmer but don't overcook
seafood. Add cut green onions and butter.
When butter melts, the dish is
done. Serve on platter with garlic bread
and add a stalk of green onions
and lemon halves to garnish.
ENJOY!
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