Pouches hold
seafood surprises

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Dishes prepared by Joy and Nikki Chaowasuree of Singha Thai Cuisine on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox.

Da Golden Bags

1 tablespoon vegetable oil
1/2 teaspoon chopped garlic
1/2 teaspoon chopped shallot
1 teaspoon shiitake mushroom, sliced
3 ounces shrimp
3 ounces ground pork
3 ounces potato, 1/4 inch diced
3 ounces steamed golden beans
1/2 teaspoon curry powder
1 teaspoon fish sauce
Sugar and pepper to taste
20 lumpia wrapper sheets

In a hot pan, add oil, garlic, shallot and shiitake. Sauté for a minute or until garlic turns light brown. Add shrimp and pork. Cook another minute. Add rest of the ingredients except lumpia wrappers. Keep cooking until the stuffing is dry, about 3 minutes. Cool.

Use 2 lumpia wrappers and fill with 1-1/2 tablespoons filling. Pick up the four corners of the wrappers and let the filling fall in the middle. Wrap it like a pouch, tying with a strip of foil.

Preheat deep fryer or oven to 375 degrees and cook Da Bags until they turn light brown.

Thai Seafood Lau Lau

2 tablespoons chopped lobster
1/4 tablespoon Thai red curry paste
1/3 cup coconut milk or cream
1 kaffir leaf
Sugar to taste
1/4 tablespoon fish sauce
4 ounces opakapaka fillet
2 large black tiger prawns
2 sea scallops
20 leaves fresh basil
1 red bell pepper, sliced
1 banana leaf or aluminum foil

In a bowl or food processor, combine lobster, curry paste, coconut milk, kaffir leaf, sugar and fish sauce. Process until smooth, as in a mousse. Marinate fish, prawns and scallop in the mousse about 20 minutes, refrigerated.

Cut the banana leaf or foil into an 8-inch round and form into a bowl. Put basil and bell pepper into the bowl. Top with seafood. Steam on high heat about 15 minutes.

Optional: Any kind of fresh fish will work with this recipe. Substituting fresh fish with more scallop, lobster or shrimp is also possible. The basil can be substituted with cabbage, spinach or any leafy vegetable.

Nutritional information unavailable.

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