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Insider's Guide Recipe Index Recipe Insider's Guide Hints & Tips Ask the Big Kahuna Best Hidden Places 10 Best of Hawaii Hawaii Recipes Weather Time Zones
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 Ale Batter Lemongrass Crusted Kekaha Shrimp StickSource: Chef Nani Shmidt & Frank Guillermo, Waimea Brewing CompanyBatter 2 C each flour & cornstarch 4 pc eggs 1 T baking powder ½ T each white pepper & garlic powder 1-½ T Hawaiian salt 3 C chopped lemongrass 2-½ C ale beer 4 ice cubes Combine all dry ingredients and ice cubes. Add eggs; add beer slowly while whipping, till desired consistency. Add lemongrass. Kekaha shrimp sticks Soak skewers overnight to prevent burning. Twist shrimp heads off. Peel shell off, leaving last section before the tail. Pushing vein toward tail of shrimp, insert skewer and rotate skewer with thumb and index finger (like winding a watch) till skewer exits near tail of shrimp. Coat shrimp with flour and dip into lemongrass ale batter. Deep fry until golden brown. Poke shrimp stick into a grilled pineapple wedge and drizzle with Thai peanut sauce and scallion pesto. Thai peanut sauce 32 oz rice vinegar 16 oz sugar 4 oz fish sauce 2 oz each red curry, cilantro & mint 16 oz peanut oil Combine all ingredients in blender, adding oil last. Scallion pesto Blend 4 oz scallion, 1T Hawaiian salt, and 1 oz chopped ginger in blender. Add 2 c peanut oil slowly.  Explore more of the "Taste of Hawaii Recipe" Index... Or reserve your table today: Big Island | Kauai | Maui | Oahu
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