Star-Bulletin Features

Wednesday, April 4, 2001

Hawaii's Kitchen

This week's episode of "Hawaii's Kitchen" was a rebroadcast of a show from last year featuring executive chef Takayuki Matsumoto and chef Don Char of Restaurant Suntory. The show aired at 5:30 p.m. Sunday.

Ebi Shinjo (Shrimp Cakes)

2 pounds shrimp, peeled and cleaned
1/2 medium onion
1 teaspoon potato starch (katakuriko)
3 tablespoons mayonnaise
1 teaspoon salt
1/4 teaspoon Ajinomoto (optional)

Smash shrimp with the backside of a knife, not the blade (to maintain texture), using a chopping motion. Finely chop onion and rinse in a bowl of cold water. Squeeze out water and add potato starch to onion. Add shrimp, mayonnaise, salt and Ajinomoto and mix well. Form into cakes and deep-fry in oil heated to 350 degrees until golden brown. Serves 6.

Lobster Tatsutaage

Potato starch (katakuriko)

Mix equal parts of shoyu, mirin and sake to make enough marinade to coat the lobster. Remove shell and cut into bite-size pieces. Marinate lobster 3 minutes. Drain and coat with potato starch. Deep-fry in oil heated to 350 degrees until reddish brown. (Lobster will turn reddish brown when cooked.)

Nutritional information unavailable.

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