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Sweet and Sour Sauce

Two tablespoons pineapple juice
One cup granulated sugar
One half cup vinegar
Two teaspoons Aloha shoyu
One half cup ketchup
One half cup water
One quarter cup of orange marmalade
One and one half teaspoons ginger, minced
One teaspoons garlic, minced
One quarter teaspoon sambal (garlic chili sauce)
One tablespoon cornstarch blended with one quarter of cup water for thickening

Bring pineapple juice to a boil. Add sugar, and cook until sugar is dissolved. Add the vinegar, shoyu, ketchup. Water, marmalade, ginger, garlic and sambal to mixture and bring to a boil for about three to four minutes. Make a cornstarch mixture by blending one tablespoon cornstarch with one quarter cup water. Add cornstarch mixture to sauce, and cook until thickened. Set aside. 


Tempura Batter (Sam prepares shrimp to be Tempura style)

Before battering shrimp, lightly salt and pepper.
Using the batter below coat the shrimp on both sides and fry in cooking oil for 2 to 3 minutes.

2 cups flour
1 cup cornstarch
salt and pepper to taste
1 tablespoon baking powder
1 egg, beaten
2 cups cold water

In a large mixing bowl, sift dry ingredients. Add egg and cold water and mix well using a wire whisk. 


Coconut Curried Shrimp

Large Shrimp, preferably 16-20; cleaned and deveined
One half cup Coconut Cream
One quarter cup White cooking wine
One teaspoon chopped garlic
One teaspoon chopped herbs
One cup cooked white rice
One teaspoon olive oil
Pinch of salt
Pepper to taste
One teaspoon Curry Sauce

Heat oil in large sauté pan. Add shrimp and cook for two to three minutes. Add the chopped herbs and garlic followed by the white wine. Allow reduction. Once reduced, add the coconut cream and curry sauce and allow it to reduce for a few minutes.

Serve six pieces of shrimp per order with white rice.