By Request Betty Shimabukuro

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Chinese pretzels can
be savory or sweet

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I was going to suggest Chinese pretzels as a Super Bowl munchie, until I thought about it -- hot oil, hot irons, testosterone ... someone could get branded, depending on how the game went.

So never mind about that. If you give these recipes a test run on Sunday, do it far from the television.

Penny Young called to ask for a Chinese pretzel recipe. Two recipes, one sweet and one savory, turned up in the 1974 Maui Extension Homemakers Council cookbook, "Still Many More of Our Favorite Recipes."

To make either, you'll need a pretzel iron handle and rosette, available in many shapes from specialty kitchen shops as Swedish rosette irons. Get outfitted at Compleat Kitchen for less than $10.

The crunchy treat is time-consuming and a little tricky to produce. An electric fryer or skillet with a thermostat is a good idea, to keep the oil at a constant temperature.

The technique: Dip iron in hot oil to heat, then dip in batter, just to the top of the mold (any more and it won't unstick); submerge in hot oil and the pretzel should expand and release (if not, nudge it off with a butter knife). Turn once. It should be pale brown on both sides.

Sweet Chinese Pretzels

8 ounces cornstarch
1/2 cup sugar
1 cup flour
1/8 teaspoon salt
1/4 cup evaporated milk
1-1/4 cups water
1 egg, beaten
Oil for deep-frying

Sift together cornstarch, sugar, flour and salt. Combine evaporated milk, water and egg; add to dry ingredients and mix until smooth. Let batter sit a few minutes to thicken.

Heat oil to 365 degrees. Fry pretzels as directed above; drain on paper towels. Makes 72.

Approximate nutritional analysis, per serving: 50 calories, 3 g total fat, 0.25 g saturated fat, 5 mg cholesterol, 10 mg sodium, 6 g carbohydrate, 0.5 g protein.

Chinese Pretzels with Shrimp

1/2 cup cornstarch
1-1/2 tablespoons flour
1/2 teaspoon salt
1 egg, slightly beaten
1/4 cup milk
1 tablespoon finely minced green onion
8 dried shrimp, finely minced
Corn oil for deep-frying

Combine cornstarch, flour and salt. Combine egg and milk; add to dry ingredients. Mix until smooth, then stir in onions and shrimp.

Heat oil to 365 degrees. Fry as directed above; drain on paper towels. Makes 1 dozen pretzels.

Approximate nutritional analysis, per serving: 75 calories, 5 g total fat, 0.5 g saturated fat, 20 mg cholesterol, 100 mg sodium, 6 g carbohydrate, 1 g protein.

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Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to bshimabukuro@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.