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Limu-Ginger Crusted Salmon

Yield: Two servings

Four Salmon Fillets, three ounces a piece


Two cups of red or green Ogo
One teaspoon of ginger, minced
Two teaspoons sesame seeds toasted
One teaspoon ground black pepper

To make crust: Chop Ogo fine. Add ginger, sesame seeds and pepper. Mix ingredients until well blended. Pack limu crust on Salmon and refrigerate for ten minutes.
Fry crusted Salmon until desired doneness. 


Paper Sack Shrimp with a Bouquet of Hawaiian Baby Greens and Thai Vinaigrette

Yield: Four servings

Four ounces Baby Greens
Four Strips Green Onion, wilted
Four each of Roma Tomato, hollowed
One teaspoon Yellow Bell Pepper, minced
One teaspoon Green Bell Pepper, minced
One cup Thai Vinaigrette
12 each Paper Sack Shrimp

1. Hollow tomato and reserve pulp. Set aside.
2. Wilt green onion in boiling water for one minute. Cool in ice bath. Pat dry with paper towel.
3. Bunch greens and tie with green onion. Place in hollowed tomato. Place tomato in center of plate. Stand shrimp against bouquet. Sprinkle with yellow and green peppers. Drizzle with vinaigrette.

Paper Sack Shrimp

Sixteen to twenty Shrimp, stretched
Six each Lumpia Wrapper
One ounces Pickled Ginger
Twelve Basil Leaves
One Egg
Oil for frying

1. Cut lumpia wrapper in half diagonally. Place shrimp at point of wrapper.
2. Place one basil leaf over shrimp and sprinkle with ginger.
3. Roll wrapper around shrimp and seal with egg wash.
4. Deep fry until golden brown.

Thai Vinaigrette

Reserved tomato Pulp
One quarter of a cup of Thai Fish Sauce
One quarter of a cup of Water
Two teaspoons of Sugar
One teaspoon of chili pepper flakes
One half cup of peanut oil

Place first five ingredients in blender and blend until smooth. Slowly pour in peanut oil.