THE ELECTRIC KITCHEN

Shrimp makes superior lumpia

"The Electric Kitchen" airing in the first half of March features "Brunch on the Beach" recipes by Rey Dasalia, executive chef of Hau Tree Lanai.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

Here is a recipe from the show. All the recipes are available at the Hawaiian Electric Co. Web site, www.heco.com.

Jumbo Shrimp Lumpia

12 jumbo (16/20 size) black tiger shrimp
6 lumpia wrappers
1 pound rock shrimp
2 teaspoons minced chives
1 tablespoon EACH chopped pickled ginger root, chopped water chestnuts, chopped cilantro and toasted sesame seeds
1 teaspoon EACH minced garlic, sesame oil and soy sauce
Salt and pepper to taste
1 egg, beaten
Salad oil for frying
>> Sweet and Sour Chili Sauce:
1/4 cup each rice vinegar, ketchup, sugar and unsalted butter
1 tablespoon Thai sweet chili sauce

Shell and clean shrimp, leaving tails on. Cut lumpia wrappers in half to form triangles. In a food processor, chop rock shrimp; combine with remaining ingredients.

Place one shrimp in center of each wrapper, leaving tail extending from the longest edge of each triangle. Place a tablespoon of rock shrimp mixture alongside jumbo shrimp. Fold tip of wrapper over the top of shrimp, then roll wrapper tightly around shrimp; seal with beaten egg. Repeat with remaining shrimp and wrappers.

Heat oil to 350 degrees. Fry lumpia until lightly browned; drain. Serves 4.

To make sauce: Combine ingredients in a saucepan and heat until butter melts, stirring occasionally. Stir in chili sauce. Makes about 1 cup. Serve with lumpia.

Nutritional information unavailable.

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