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"Poor Local Boy" Deluxe Shrimp Sandwich, Mardi Gras StyleSource: Ben Marquez, Maui Culinary Academy
12 Maui Home Maid Bakery taro rolls
1 cup green head cabbage, finely shredded
2 Tbsp. Maui onions, minced fine
2 Tbsp. carrots, grated
1/2 tsp. Wasabi powder
4 Tbsp. mayonnaise
1 garlic clove, finely minced
salt and pepper to taste
12 shrimp, 16/20 size, peeled and deveined, raw
1 cup tempura batter mix
water, cold, as needed
deep frying oil, as needed
1/4 cup sweet Thai chili sauce
4 Tbsp. Tobiko confetti (red, green and yellow mix)
Prepare taro rolls for service by slicing three quarters through the sides. Keep warm.
Prepare coleslaw by combining cabbage, onions, carrots, wasabi powder, mayonnaise, garlic and salt and pepper. Mix well and keep cold.
Drain defrosted shrimp well and keep cold.
Mix tempura batter to proper consistency, heat oil to 325 degrees.
Dip shrimp into batter, deep fry until golden and hold hot.
Place 2 Tbsp. of coleslaw on open faced roll, top with cooked shrimp and garnish with sweet Thai chili sauce (use squirt bottle) and sprinkle top with tobiko confetti.
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