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![]() Potato Crusted Deep-Fried ShrimpSource: Chef Ruven Pascual, Barbecue Inn RestaurantCurry-Honey Dipping Sauce 1 lb 21-25 shrimp, peeled & cleaned 1 tsp garlic 4 whole potatoes, peeled & grated 2 tsp ginger salt & pepper to taste Mix all the ingredients into the shrimp and wrap with the potato. Deep fry. Sweet Potato Puree 5 lg sweet potatoes cut into quarters ½ c coconut milk 6 T butter 2 T light brown sugar salt & pepper to taste Boil the sweet potato and mash. Mix all of the other ingredients into the potato. Salt and pepper to taste. Red Curry-Honey Dipping Sauce 1/4 c red Thai curry paste 4 tsp sesame oil 2 c honey 4 cloves garlic, minced 3 sprigs parsley, minced ½ c (1 stick) unsalted butter 4 tsp rice-wine vinegar Heat the curry paste in a dry saute pan over medium heat. Reduce the heat to medium-low. Whisk in the oil, honey, garlic & parsley. When blended, remove from heat, stir in the butter and return to heat until thick and bubbly. Remove from heat and cool. When cool, whisk in the rice vinegar. ![]() ![]() |