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Ale Batter Lemongrass Crusted Kekaha Shrimp StickSource: Chef Nani Shmidt & Frank Guillermo, Waimea Brewing Company
2 C each flour & cornstarch
4 pc eggs
1 T baking powder
½ T each white pepper & garlic powder
1-½ T Hawaiian salt
3 C chopped lemongrass
2-½ C ale beer
4 ice cubes
Combine all dry ingredients and ice cubes. Add eggs; add beer slowly while whipping, till desired consistency. Add lemongrass.
Kekaha shrimp sticks
Soak skewers overnight to prevent burning. Twist shrimp heads off. Peel shell off, leaving last section before the tail. Pushing vein toward tail of shrimp, insert skewer and rotate skewer with thumb and index finger (like winding a watch) till skewer exits near tail of shrimp. Coat shrimp with flour and dip into lemongrass ale batter. Deep fry until golden brown. Poke shrimp stick into a grilled pineapple wedge and drizzle with Thai peanut sauce and scallion pesto.
Thai peanut sauce
32 oz rice vinegar
16 oz sugar
4 oz fish sauce
2 oz each red curry, cilantro & mint
16 oz peanut oil
Combine all ingredients in blender, adding oil last.
Blend 4 oz scallion, 1T Hawaiian salt, and 1 oz chopped ginger in blender. Add 2 c peanut oil slowly.
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