HECO

Wok up prawns
with spices

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"The Electric Kitchen" airing in the first half of May features Wayne Hirabayashi and Joshua Nudd of Hoku's at the Kahala Mandarin Oriental.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and 5:30 p.m. Thursday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com

Jumbo Prawns

16 jumbo (6-to-8-per-pound size) prawns, deveined with shells intact
1-1/2 tablespoons Chinese Salt Blend (recipe follows)
1-1/4 cups cornstarch
Vegetable oil for deep-frying
1/2 cup minced garlic
1/2 cup thinly sliced shallots
1 tablespoon EACH finely sliced green onion, minced cilantro, finely sliced red chile pepper, minced garlic and minced ginger

Season prawns with half of the salt blend and dust with cornstarch.

Heat oil to 350 degrees in a wok or skillet.

Fry the 1/2 cup garlic until golden brown; drain on paper towels, cool. Do the same with shallots until golden brown. Combine garlic and shallots; set aside.

Fry prawns, adding one at a time, 3 to 4 minutes or until shells start to separate from meat; drain.

Drain oil from wok. Add green onion, cilantro, chile pepper, garlic and ginger. Cook about 30 seconds. Add prawns and cook 1 more minute; add 1/4 cup of the browned garlic and shallots.

Season to taste with remaining salt blend. Serves 4.

Chinese Salt Blend

3/4 cup salt

1/4 cup sugar

1 tablespoon chicken bouillon seasoning

1/4 teaspoon EACH Chinese five spice, garlic powder, ground ginger, ground dried chile flakes and white pepper

Combine all ingredients. Store in an airtight container. Makes about 1 cup.

Nutritional information unavailable.

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