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Hawaii Recipes

Crispy Coconut-Crusted Shrimp Stuffed with Pork Hash

Source: Chef Henry Awong, Aloha Beach Resort

Pork Hash:
1 lb Ground Pork
3 oz Diced Water Chestnuts
4 oz Diced Green Onion
2 oz Sesame Oil
1 oz Dry Sherry
2 oz Corn Starch

Mix all ingredients together (corn starch last) and then mix well. Put aside

1 lb Shrimp (Peel & Divide)
1 C Flour
2 C Eggs Whipped
1 C Coconut Flakes
1 C Panko

Mix coconut flakes & panko together well. Next place 1 t of pork hash mix on shrimp and dredge in flour - making sure it is well coated - shake of excess flour. Dip in egg mixture and then place shrimp in coconut panko mixture until coated. Deep fry on medium temperature until golden brown.

Cilantro Sweet Chili Aioli Sauce:
2 Egg Yolks
4 Garlic Cloves
½ oz Wine Vinegar
½ oz Water
½ t Chinese 5 Spice
3 oz Cilantro Leaves
½ oz Green Onion
½ C Sour Cream
½ C Milk
½ t White Pepper
2 C Olive Oil
1 C Sweet Chili Sauce

Combine yolk, garlic, vinegar, water, and Chinese five spice in a bowl and whip until foamy. Add oil whipping constantly until mayonnaise is thick. Add remaining ingredients to mayonnaise. Place in blender and blend until smooth.

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