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Hawaii Recipes

Potato Crusted Deep-Fried Shrimp

Source: Chef Ruven Pascual, Barbecue Inn Restaurant

Curry-Honey Dipping Sauce
1 lb 21-25 shrimp, peeled & cleaned
1 tsp garlic
4 whole potatoes, peeled & grated
2 tsp ginger
salt & pepper to taste

Mix all the ingredients into the shrimp and wrap with the potato. Deep fry.

Sweet Potato Puree
5 lg sweet potatoes cut into quarters
½ c coconut milk
6 T butter
2 T light brown sugar
salt & pepper to taste

Boil the sweet potato and mash. Mix all of the other ingredients into the potato. Salt and pepper to taste.

Red Curry-Honey Dipping Sauce
1/4 c red Thai curry paste
4 tsp sesame oil
2 c honey
4 cloves garlic, minced
3 sprigs parsley, minced
½ c (1 stick) unsalted butter
4 tsp rice-wine vinegar

Heat the curry paste in a dry saute pan over medium heat. Reduce the heat to medium-low. Whisk in the oil, honey, garlic & parsley. When blended, remove from heat, stir in the butter and return to heat until thick and bubbly. Remove from heat and cool. When cool, whisk in the rice vinegar.

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