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Hawaii Recipes

Spam Ono Surimi Tempura with Lilikoi Vinaigrette

Source: Chef Allan Okuda, Hawaii Community College

Spam Ono Surimi Tempura
1 12 oz can Spam (mashed)
1 lb fresh ono surimi (fish pulp)
1 can water chestnuts (minced)
2 stalks green onion (sliced thin)
1 beaten chicken egg
1/2 cup cornstarch

In a bowl, combine mashed Spam, surimi, egg, cornstarch, water chestnuts and sliced green onions. Spread cellophane on the table. Add Spam and roll into cylindrical shape. Cut into 6-inch sections and, still wrapped in cellophane, steam for 20 minutes. While Spam rolls are steaming, make a batter of one cup flour, ½ cup cornstarch, 3/4 cup water, and one egg. After steaming, cool 1/2 hour. Dip into batter and deep fry until golden brown.

Lilikoi Vinaigrette
½ C light brown sugar
1 T Dijon mustard
4 T parsley
2T red onion (chopped)
1/4 C salad oil
1 C lilikoi juice (passion fruit)
1/4 T salt

Blend all ingredients, strain and chill until ready to use.

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