Star-Bulletin Features

Wednesday, August 8, 2001


Hawaii's Kitchen

Boost fried rice
with pineapple

Dishes prepared by chef Beverly Gannon of Hali'imaile General Store on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Shrimp/Scallop Stir-Fry with Pineapple Fried Rice

>> Lobster Sauce:
4 cups shrimp shells
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup peeled and chopped carrots
1/4 cup chopped celery
4 cloves garlic, minced
1 tablespoon lemongrass ginger pesto (recipe follows)
1/3 cup dry sherry
2/3 cup dry white wine
6 cup fish stock
1 bay leaf
1 teaspoon black peppercorns
4-6 sprigs thyme
1 tablespoon sugar
2 tablespoons tomato paste
1 tablespoons lobster or fish base
3 teaspoons cornstarch
3 teaspoons water

>> Pineapple Fried Rice
7 tablespoons peanut oil
1/2 cup peeled and finely diced pineapple
1/4 cup sliced water chestnuts
2 tablespoons peeled and finely diced carrot
2 tablespoons peeled and finely diced fresh ginger
1/4 cup thinly sliced Chinese sausage
1/4 cup diced red onion
1/4 cup green peas
3 cups cooked white rice, cooled
1/2 teaspoon salt
Pinch black pepper

>> Stir-fry:
1 tablespoon canola oil
1 cup peeled and julienned carrot
1/2 cup sliced onion
1/2 cup chopped red cabbage
1/2 cup snow peas
1/2 red bell pepper, seeded and sliced
1 cup baby bok choy
1 pound large shrimp, peeled and deveined, shells reserved for Lobster Sauce
1 pound scallops
1 cup shiitake mushrooms, stemmed and halved

Preheat oven to 400 degrees.

To prepare lobster sauce: Roast shrimp shells 10 minutes, until crispy and brown. Chop coarsely in food processor.

Heat olive oil in a heavy stockpot over medium-high heat. Add onion, carrot, celery and garlic and sauté 2 minutes, until limp. Add pesto and cook 5 minutes, until vegetables are softened. Add shrimp shells and deglaze pan with sherry and white wine, stirring to dislodge any browned bits. Add stock, bay leaf, peppercorns, thyme, sugar, tomato paste and lobster base and stir well. Bring to a boil, then lower heat and simmer about 30 minutes.

Strain through a fine-mesh sieve and return to saucepan. Reduce by half over medium heat. You should have 2 cups. Stir together cornstarch and water; add to sauce and mix well.

To prepare the fried rice: Heat peanut oil over high heat until smoking. Add pineapple, water chestnuts, carrot, ginger, sausage, onion and peas and stir-fry 3 to 5 minutes. Add rice, salt and pepper and stir-fry 3 more minutes, until rice is heated through. Spoon onto a warmed platter.

To prepare stir-fry: Heat the canola oil in a wok over high heat. Add carrot, onion and cabbage and stir-fry 1 minute. Add snow peas, bell pepper, bok choy, shrimp and scallops and stir-fry 2 to 3 minutes, until vegetables and seafood are just cooked. Add mushrooms and stir-fry 2 minutes, until softened. Add 1 cup of the lobster sauce and stir well. Add remaining lobster sauce and simmer 1 minute. Pour over fried rice. Serve immediately.

Lemongrass-Ginger Pesto

2 lemongrass stalks
8 cloves garlic
1/4 cup peeled and coarsely chopped ginger
1/2 cup chopped fresh cilantro, with roots
1/4 canola oil
1/2 teaspoon sambal (Indonesian garlic-chile paste)

Peel outer layers off lemongrass and coarsely chop the white bulb. Place all the ingredients in a food processor and process until smooth.

Duck Spring Rolls with Mango Dipping Sauce

16 to 18 spring roll wrappers
2 tablespoons cornstarch, dissolved in 2 tablespoons water
Peanut oil, for deep-frying

>> Filling
3 cups cooked and shredded duck
1 carrot, peeled and shredded
2 cups shredded green cabbage
4 stalks green onions, white and green parts, finely chopped
3 cloves garlic, finely chopped
1 tablespoon peeled and grated fresh ginger
1/2 teaspoon salt
1/4 cup finely chopped fresh cilantro
1 tablespoon Asian sesame oil
2 teaspoons Vietnamese garlic-chile sauce
1 tablespoon oyster sauce
2 tablespoons sesame seeds, toasted

>> Mango Dipping Sauce
4 shallots, chopped
1/4 cup dry white wine
1/2 cup duck jus or chicken stock
1/2 cup Dijon mustard
1/2 pureed mango chutney
1/2 cup heavy cream

To prepare the sauce: Combine shallots, wine and duck jus and cook over medium heat 6 to 8 minutes, until reduced to 1/2 cup. Add mustard, chutney and cream and cook 4 to 5 minutes, until thick. Set aside.

To prepare the filling: Combine all the ingredients and mix well.

To assemble the spring rolls: Lay out 6 spring roll wrappers, positioning each of them with a point facing you. Place 2 heaping tablespoons of the filling across the bottom of 1 wrapper, about 2 inches above the point. Fold the bottom up over the filling and fold in the sides toward the middle. Put a dab of the cornstarch mixture on the top point. Starting at the bottom, roll up to form a tidy bundle. Repeat with the remaining filling and wrappers. Cover and chill for at least 1 hour before frying.

In a heavy saucepan, pour in peanut oil to a depth of about 1 inch and heat to 375 degrees. Add 2 spring rolls and fry, turning with tongs to fry evenly, for 1-1/2 to 2 minutes, until crisp and browned. Using tongs or a wire skimmer, transfer to paper towels to drain. Repeat with remaining rolls. Serve hot with the dipping sauce.

Nutritional information unavailable.

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