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.
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.
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)
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.)
Potato starch (katakuriko)
Nutritional information unavailable.
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