Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: December 26, 1998
Thai Style Shrimp Rolls
15 pieces poached shrimp
15 sheets small square rice paper
1 cucumber, seeded and cut into 3 inch strips
1 bunch cilantro, basil and mint
1/2 bunch green onion
Dipping Sauce:
2 Tbs peanut butter, chunky
3 Tbs vinegar
1/4 cup soy sauce
2 Tbs hoisin
2 tsp lime juice
1/8 tsp chili flake
Assemble the rolls by dipping each sheet of rice
paper in warm water to soften. Place shrimp, cucumber,
cilantro sprig, basil leaf, mint leaf diagonally in the
rice paper. Fold over the bottom corner to cover the
greens and proceed to roll into tubes. Let leaves hang
out the edge. Blanch the scallions and use them to tie
around the rice paper. Mix sauce ingredients together
and blend. Serve on a platter with dip on the side.
Salmon Spread
1 lb canned salmon meat
8 oz cream cheese
1 1/2 Tbs green onions, minced
1 Tbs lemon juice
1/4 tsp liquid smoke
1/2 cup macadamia nuts
Combine all ingredients together until blended well.
Serve with crackers.
Shanghai Chicken
2 cup soy sauce
1/2 cup vinegar
1/2 cup sugar
small piece ginger
1/2 clove garlic
1/2 tsp sesame oil
1/2 cup scallions
1/4 bunch cilantro
1/2 lb bacon
2 lb chicken breast
1/4 cup Sam Choy's creamy oriental dressing
Combine soy, vinegar, sugar, ginger, garlic,
sesame oil, scallions, cilantro dressing together
and mix well. Cut chicken into small bite size
pieces and marinate overnight. In 1/3" slice of
bacon wrap a chicken piece and secure with a
toothpick. Deep fry at 351 degrees for 4-5 minutes or
until golden brown. Serve with your choice of
dipping sauce.
Crab Rangoon
1 lb crabmeat
12 oz cream cheese
6 oz swiss cheese
3 Tbs sugar
1/8 tsp curry powder
1/3 tsp salt
1 tsp sesame oil
1 tsp hot sauce
2 oz edible flowers, optional
1/2 tsp garlic
1/2 tsp ginger
wonton pi
Incorporate cream cheese and ground swiss
cheese together until smooth. Add in all the
seasonings, mix well. Add crabmeat, stir until evenly
distributed. Place one small dot of mix in center of
wonton pi and close into a small pouch. Deep fry at
350 degrees till golden. Remove and drain.
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