HECO

Party sizzles
with shrimp

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"The Electric Kitchen" airing in the second half of July features Vietnamese Cooking with Jennifer Nguyen and Long Van Nguyen of A Saigon Café on Maui.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and 5:30 p.m. Thursday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

'Garden Party' Sautéed Shrimp

Vegetable oil for deep frying
1/2 pound jumbo shrimp, shelled and cleaned
1 egg, beaten
1 cup tapioca starch
2 tablespoons vegetable oil
1 Maui onion, thinly sliced
1 tablespoon thinly sliced green onion
2 tablespoons shredded ginger
1 to 2 Hawaiian chile peppers, minced
2 cloves garlic, minced
1/2 teaspoon fish sauce
1 tablespoon sake
1 teaspoon sugar
Dash of salt
Bean sprouts, for garnish
Chopped romaine, for garnish

In a wok or skillet, heat oil to 350 degrees.

Dip shrimp in egg; dredge in tapioca starch. Deep-fry in hot oil until pink; drain.

In another skillet, heat the 2 tablespoons oil; sauté onion, green onion, ginger, chile pepper, garlic, fish sauce, sake, sugar and salt. Add shrimp and mix well. Serve over bean sprouts and lettuce. Serves 2.

Nutritional information unavailable.

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