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FOOD FOR THOUGHT By
Wanda A. Adams
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Restaurants too numerous to mention are involved in tonight's Chopsticks & Wine event sponsored by and benefiting the Honolulu Japanese Chamber of Commerce. The tasting event gets under way at 5:30 p.m. at the Sheraton Waikiki hotel. Tickets are $100 at the door.
Proceeds from the event will benefit programs and services offered by the Chamber, including business seminars, networking opportunities and business missions to Japan.
Silent-auction contributors are a who's who of local restaurants. Restaurants who will be cooking at the event include Gyotaku, Hakone, Le Bistro, L'Uraku, Sammy's, Shanghai Bistro, Sheraton Waikiki, Shogun, Side Street Inn, The Bistro at Century Center, The Kitchen at Times Beretania and Tiki's Grill & Bar.
Chef Chih-Chieh Chang of Shanghai Bistro has made a name for himself with well-attended cooking classes held periodically at the restaurant at Discovery Bay. He contributed this recipe to help publicize the Chopsticks & Wine event. Here, he uses sugar cane both to flavor and to stabilize a shrimp croquette. The recipe calls for a little cornstarch-based custard powder to assist with the consistency, but you can skip this ingredient if you like. The most familiar brand of custard powder, available in some markets and in Chinatown, is Bird's Custard.
SUGAR CANE SHRIMP BALLS
Rinse the shrimp in cold running water for 15 minutes, drain well, then chop fine (or process, briefly pulsing, in food processor). In a bowl, combine shrimp, salt, sugar, white pepper and cornstarch and mix well; mixture will be thick. Add sesame oil and mix well. Set aside.
Scrape the skin from the sugar cane and, with a sharp knife, cut the sugar cane into sticks about 1 1/2-inches long and 1/8-inch wide.
In a small bowl, combine the panko, white sesame seeds and custard powder, and mix well.
Form the mashed shrimps into balls about 1 1/2-2 ounces each. Stick the sugar cane sticks into shrimp balls, then roll in panko mixture. Shape into "drumsticks" around the sugar cane sticks.
In heavy, deep skillet, heat oil to 325 degrees. Deep-fry shrimp balls until golden brown. Serve hot.
Makes 8 to 10 pieces.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
