Recipe by Fish Alaska Publisher Melissa Norris
This recipe is a recreation of a lunch shared with my mother-in-law over at a small restaurant in Lahaina on Maui. I eliminated an ingredient or two and used locally-harvested shrimp for an Alaskan angle. It is a simple process that packs a punch of flavor.
Makes 4 Servings
20 Prince William Sound shrimp,
cleaned and deveined
20 wonton wrappers
1 cup of pineapple, chopped small
1/2 small red onion, chopped fine
1/4 bunch of cilantro, chopped fine
1/2 cup coconut oil, or as needed
Chop the pineapple into ¼-inch cubes. Chop the red onion and cilantro until fine. Mix all and refrigerate.
Clean and devein shrimp, leaving the tails on. Pat dry with paper towels. Place wonton in front of you diagonally. Place one shrimp on the wonton and wrap burrito-style, closing with water. I keep a small bowl of water near me during this process. Wrap all 20 shrimp.
Heat the coconut oil until liquid and pretty hot at a medium temperature. Place half the shrimp in the pan and fry until golden brown on all sides, rotating throughout, about 5- to 7 minutes total. Using tongs place shrimp on a plate covered with paper towel. Fry second half of shrimp wrapped in wontons.
To plate, place 5 shrimp on a side dish. Using a fork to dip in the hoisin sauce, drizzle as much hoisin as you like over the shrimp and then top with pineapple salsa. Simple and delicious!