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Crispy Shrimp Won Tons

Crispy Shrimp Won Tons

½ pound shrimp
¼ cup chopped green onions
2 tablespoons minced onion
1 tablespoon minced carrots
1 tablespoon chopped cilantro
2 tablespoons shoyu
1 tablespoon sesame oil
2 eggs
1 ½ tablespoons cornstarch

For Deep Frying:
1 egg
10 ounces (1 package) won ton wrappers
Oil for deep frying

Peel and devein the shrimp.  Chop them very fine.  Chop the green onions, peel and mince the onion.  Peel and mince the carrots; chop the cilantro.  Crack the eggs into a bowl and whisk to mix.

Put the chopped shrimp, green onion, onion, carrot, cilantro, shoyu, sesame oil, 2 eggs and cornstarch in a bowl and mix well.  Set the shrimp mixture aside.

To make egg wash, crack 1 egg into a bowl and add 1 tablespoon water; whisk well.  Set the bowl of egg wash on the counter next to the stack of wonton wrappers and the bowl of shrimp poke.

Using a teaspoon, place ½ teaspoon of shrimp poke in the center of 1 wonton wrapper.  Brush egg wash on two adjoining edges of the wrapper and fold it over, forming a triangle.  Crimp the edges of the wonton with a fork.  Repeat until you have filled all the wonton wrappers.

Heat oil in a deep fryer or heavy pot to 350 degrees.  Deep fry the wontons until they are golden brown.  Remove from the oil and drain on paper towels.  You will probably have to do this in several batches.  Do not crowd the oil.

Dip in honey wasabi aioli to serve.

Honey Wasabi Aioli:
1 ½ cups Best Foods mayonnaise
2 tablespoons honey
1 ½ tablespoons wasabi powder
1 tablespoon sesame oil
1 tablespoon sesame seeds (black or white)
1 teaspoon shoyu

Whisk or blend all ingredients.  Refrigerate. 


Avocado Poke

Avocado Poke

2 medium size avocados
1 cup diced Waimea tomatoes
½ cup ogo, chopped
½ cup Maui onions, chopped
¼ cup green onion, chopped
3 Hawaiian chili peppers
1 tablespoon inamona
1 tablespoon roasted sesame seeds
2 tablespoons sesame oil
2 tablespoons soy sauce

Cut the avocados in half, remove the seed, and peel or cut off the skin.  Cut the avocado meat into 1-inch cubes.

Rinse and chop the ogo.  Trim and dice the tomatoes (1/4-inch dice).  Peel and dice the Maui onion (1/4-inch dice).  Chop the green onion.  Trim and mince the chili peppers.

Put all ingredients in a glass or ceramic bowl and mix gently but well.  Cool, covered in the refrigerator.  Great plan or with chips or crackers. 
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