Best Crispy Okoy Recipe | Shrimp Fritters Ukoy
The best crispy okoy recipe with shrimp and vegetable. Find more recipes
INGREDIENTS:
2 lbs tiny shrimp
1 cup all-purpose flour
1/2 cup cornstarch
2 large eggs
1 and 1/2 cup water
1 medium onion
2 small carrots
1 medium sweet potato
butternut squash
cilantro
1 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
cooking oil for frying
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Poke nachos, my take on a popular Yardhouse dish
Fusion fare just doesn’t get any better than poke nachos! Fresh 'ahi tuna and fried wontons, these tasty nachos are always a delicious treat!
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Poke Nachos Recipe
Ingredients:
¼ cup kewpie mayonnaise, separated
1 tablespoon sriracha
½ teaspoon shoyu
¼ teaspoon sesame oil
½ pound sashimi grade ‘ahi, cut into small cubes
1 teaspoon thinly sliced green onion
Cooking oil of choice
½ package wonton wrappers
½ teaspoon unagi sauce
¼ teaspoon finely minced garlic
½ teaspoon furikake
Directions:
1. For the poke: To a small bowl add 2 tablespoons mayonnaise, sriracha, shoyu, and sesame oil. Mix until well combined and set aside.
2. Next slice the ‘ahi into small cubes about 3/4 inch thick.
3. Place ahi cubes in a bowl and add the spicy mayo mixture along with the green onion. Gently toss to coat. Place in the refrigerator to cool.
4. For the wonton chips: Set a large pan over medium high heat and add your cooking oil of choice.
5. Cut wonton wrappers in half diagonally. Place wrappers in the oil and fry for 3-5 minutes or until golden brown. Remove from the oil and place on a paper towel to drain excess oil. Repeat with remaining wrappers.
6. For the unagi aioli: To a small bowl add unagi sauce, 2 tablespoons mayonnaise, and garlic. Mix to combine and set aside.
7. To plate: Place wonton chips on a large serving platter. Add poke over the chips. Top with a drizzle of unagi aioli and sprinkle over furikake.
8. Serve immediately and ENJOY!
For nutrition information please visit my blog in the link above.
#keepingitrelle #poke #fusionfood
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I TRIED JULIA CHILD'S FONDUE RECIPE // Mastering The Art Of French Cooking
Starting off this series with a BANG! This is the first episode of our 'Mastering The Art Of French Cooking' series aka the Julia Child series. Many an interesting thing occurred in this episode. Let me know below whether you're thinking of making this recipe after my review!
P.S. Having not spoken to people in person for however long, my speech has gone downhill like crazy haha, so no judgement on my pronunciation yeah?
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Musician Tavana Makes Grilled Ahi Poke and Fried Avocado
The magical one man band Tavana joins us in the kitchen this week. Known for simultaneously playing guitar, banjo, lap steel, or ukulele and singing soulful, island-inspired Rock and Blues, this local boy from the east side of Oahu has a sound all his own and its just a matter of time before the world finds one of Hawaii’s best talents. In this episode, we get to see another side of this talented local boy from Hawaii Kai in the kitchen as he whips up his Grilled Ahi Poke and Fried Avocado recipes!
Cooking Hawaiian Style 1002 in Kualoa Valley
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Sesame Ahi Tuna N Edamame Salad Pt.2- w Crispy Wontons & Asian Dressing (Served w Seaweed Salad)
Ahi Tuna Salad w Edamame & Crispy Wonton Strips (Also as an appetizer w Seaweed Salad)
Ahi Tuna:
Salt, Pepper
Canola Oil
White & Black Sesame Seeds
Season ahi tuna with salt and pepper. Mix white and black sesame seeds on a plate and dip all sides of the tuna into the seeds to coat meat. Heat oil in a saute pan. Once hot, sear tuna about 2-5 min on all sides depending how thick or until the white seeds are golden. You can sear for less time if you like your tuna rare. Once finished, remove from pan and let cool. Cut into 1/4in slices.
Crispy Wonton Strips:
Medium Wonton Strips Wrappers
Canola Oil
Remove wonton strips from wrapper and cut ino strips about 1in thick. Heat oil in a pan and fry strips till golden brown and crispy. Remove from oil and let cool on a paper towel so the excess oil is absorbed.
Salad Build:
Mixed Greens
Edamame
Seared Ahi Tuna Slices
Edamame (Store Bought)
Place Mixed Greens on plate and sprinkle edamame. Place ahi tuna around the plate and top salad with crispy wontons. Serve with Asian Dressing. You can also top your tuna with homemade dressing (See Below).
Serve as an appetizer with Seaweed Salad:
Seaweed Salad:
Dried Seaweed
Chili Oil
Rice Vinegar- 1 tsp
Sesame Oil- 1 ½ tbsp
Soy Sauce- 1/4c
Cut seaweed to desired size. Soak dried seaweed in a bowl of water for 1-2 minutes. Drain bowl and squeeze out excess water from seaweed. Add chili oil, rice vinegar, soy sauce, and sesame oil.
On a small plate, put a small amount of mixed greens. Place a whole fried wonton on the plate and add slice of ahi tuna. Garnish with seaweed salad for a great tasting appetizer!
QuickTip: Don't have any Asian dressing? You can also use the dressing from your seaweed salad for your mixed green salad! Tasty HomeCookin!
Home Cooking with Foodland: Creamy Ahi Dip and Steamed Clams in White Wine, Garlic, and Butter
Join Chef Keoni in his home kitchen as he demonstrates how to make Creamy Ahi Dip and Steamed Clams in White Wine, Garlic, and Butter.
Ingredients and Instructions (Serves 4):
Creamy Ahi Dip
Ingredients:
• 1 cup mayonnaise
• 1/4 cup Yamasa shoyu
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 1 tablespoon Japanese sushi pickled ginger, minced
• 2 tablespoons chopped cilantro
• 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1/4 cup chopped green onion
• 1/2 pound ahi #2 grade, chopped
• 1/4 cup heavy whipping cream, whipped to medium peak
• Additional green onion slices, togarashi and pickled ginger for garnish
Instructions:
1. In a large mixing bowl, mix mayonnaise, shoyu, lemon and lime juices, pickled ginger, cilantro, sesame oil, sesame seeds and green onions. Combine with the ahi.
2. In another bowl, whisk cream until medium peaks form. Gently fold whipped cream into other ingredients.
3. Garnish with additional green onions, togarashi and pickled ginger. Serve with focaccia, potato chips or lavosh.
Steamed Clams in White Wine, Garlic, and Butter
Ingredients:
• 1 tablespoon olive oil
• 3 cloves fresh garlic, minced
• 1/2 cup dry white wine like sauvignon blanc
• 2 pounds of Manila clams, rinsed and cleaned
• 3 tablespoons butter
• 3 tablespoons fresh Italian parsley, chopped
• Optional: pinch of chili flakes
• Crusty baguette
Instructions:
1. Heat olive oil in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned.
2. Add wine and increase heat to medium-high until wine is brought to a simmering boil.
3. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed.
4. Add in butter, parsley and chopped parsley and give the pot a quick stir.
5. Transfer clams and broth to a large serving bowl, serving with crusty baguette on the side.
Notes: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.