[HAWAII'S KITCHEN]

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Sweet Thai-
flavored shrimp

Here is a sampling of dishes prepared by Mike Wong and Daryl Matanane of Duke's Canoe Club on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox. All the recipes demonstrated on the show are available on the Web at http://www.khon.com.

SUGAR CANE SHRIMP

5 shrimps, 16/20 count, peeled and cleaned
2 sugar cane sticks, 5 inches long, 1/4-thick
4 tablespoons Thai Marinade (recipe follows)
1/2 teaspoon sweet Thai chili sauce
3 tablespoons Butter Wine Sauce (recipe follows)

Pre-heat oven to 450 degrees.

Skewer shrimp on sugar cane sticks. Place in a shallow baking dish and coat with Thai marinade. Bake about 4 minutes.

Serve on white wine butter sauce laced with a sweet Thai chili sauce, with Pineapple Salsa (recipe follows) on the side.

THAI MARINADE

4 tablespoons lemon juice
2 tablespoons fish sauce
1 teaspoon sambal
1/4 cup lemon grass
2 tablespoons garlic, minced
1/4 cup cilantro, stems included
1/4 cup vegetable oil

Mix ingredients thoroughly, then refrigerate.

BUTTER WINE SAUCE

1/4 cup dry white wine
2 tablespoons chopped parsley
2 tablespoons chopped chives
1/4 cup chopped onion
Juice of 1 lemon
1/4 cup heavy cream
3/4 pound unsalted butter, softened
1/2 teaspoon salt

Heat wine, parsley, chives, onions and lemon juice in saucepan over medium heat; reduce liquid by half. Add heavy cream and simmer 2 minutes. Remove from heat.

Add in butter in small amounts, whisking rapidly. Strain, then season with salt. Hold at room temperature.

PINEAPPLE SALSA

1/4 cup fresh tomato, diced
1 tablespoon cucumber, seeded and diced
2 tablespoons yellow onion, diced
Pinch jalapeno, finely minced
1/4 cup pineapple, diced
2 tablespoons green bellpepper, seeded and diced
2 tablespoons red bellpepper, seeded and diced
1/4 teaspoon cilantro, coarsely chopped
1 pinch cumin
1/4 teaspoon lime juice

Mix ingredients and chill.

DUKE'S MAC NUT HERB-CRUSTED FISH

4 6-ounce opah (moonfish) fillets
Chopped chives, for garnish

>> Sauce:
8 tablespoons Butter Wine Sauce (above)
4 tablespoons capers
1/4 teaspoon lemon juice

>> Breading:
1 cup panko
1/2 cup shredded parmesan cheese
3 tablespoons basil leaves, finely chopped
1/2 teaspoon fresh thyme leaves, finely chopped
Pinch kosher salt
1/2 teaspoon ground white pepper
1/2 cup unsalted macadamia nuts, finely chopped
2 tablespoons garlic, minced

To make breading, combine dry ingredients, then add garlic.

Season fish with salt and pepper. Press panko mixture onto both sides. Pre-heat skillet to medium high, coat pan with olive oil and sauté fillets until both sides are golden brown, about 3 minutes per side. Remove from heat.

To make sauce: Combine Butter Wine Sauce with capers and lemon juice, just before serving. Garnish fillets with sauce and a pinch of chives.

Nutritional information unavailable.

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