By Request Betty Shimabukuro

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Cereal coating gives
shrimp a tasty crunch

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Cornflakes make a quick and crunchy coating for shrimp, one that adds a natural corn flavor as well.

Faye Miyamoto e-mailed in search of the recipe for cornflake-coated shrimp that's part of the weekend lunch special served at L'Uraku restaurant. Chef Hiroshi Fukui serves his deep-fried shrimp over a salad, then tops it all with a salsa of tomatoes, Maui onion and fresh corn kernels.

Miyamoto's request launched a search for other ideas for mixing cornflakes with shellfish and an interesting one -- Baked Shrimp Creole -- turned up on several Internet recipe sites. This dish uses cornflakes in the same manner, but turns to the oven for cooking -- the result is nowhere near as crispy, but it is an alternative for those who have a fear of frying.

L'Uraku Crunchy Shrimp with Tomato Lomi

Oil for deep-frying
6 large shrimp, peeled, deveined and butterflied
Potato starch
1 egg white
1/2 cup crushed cornflakes
>> Tomato Lomi:
1 small tomato, diced (use outer flesh only, discard pulp and seeds)
1/4 small Maui onion, minced
2 tablespoons fresh corn kernels, blanched
1/4 teaspoon fish sauce
1 tablespoon lemon juice
3 tablespoons olive oil
Pinch each salt and pepper

Heat oil to 350 degrees.

Dip each shrimp in potato starch, then egg white, then coat well in cornflakes. Fry 2 to 3 minutes, until golden. Don't undercook or the coating will be soggy. Shake off excess oil and drain on paper towels.

To make lomi: Toss together tomato, onion and corn. In another bowl, whisk fish sauce, lemon juice and olive oil to make a vinaigrette. Toss vinaigrette with tomato mixture. Season with salt and pepper.

Top shrimp with a spoon of lomi. Serve over finely shredded lettuce, if desired.

Approximate nutritional analysis, per serving: (without pinch salt): 360 calories, 27 g. total fat, 4 g. saturated fat, 90 mg. cholesterol, 260 mg sodium, 19 g. carbohydrate, 13 g. protein.

Baked Shrimp Creole

1 pound shrimp, shelled and deveined
Salt and pepper to taste
2 tablespoons water
1 egg
1 cup finely crushed cornflakes
>> Sauce:
1 hard-boiled egg, chopped
1/2 teaspoon grated onion
2 tablespoons pickle relish
1/2 cup chili sauce
1/2 cup mayonnaise
1/2 tablespoon lemon juice
1/4 teaspoon mustard

To make sauce: Combine all sauce ingredients; chill well.

Preheat oven to 450 degrees. Rinse shrimp and dry on paper towels. Season with salt and pepper.

Beat egg with water. Dip shrimp in egg wash, then press in cornflake crumbs on both sides. Place shrimp in pan, arranged so they are not touching. Bake 6 to 8 minutes, until cooked through.

Serve shrimp with sauce. Serves 4.

Approximate nutritional analysis, per serving: (without salt to taste): 360 calories, 27 g. total fat, 4.5 g. saturated fat, 310 mg. cholesterol, 500 mg sodium, 11 g. carbohydrate, 20 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.