Shrimp Jun
Development Chef Dorvin Shinjo
Development Chef Dorvin Shinjo
Recipe - Foodland Farms Ala Moana
Shrimp Jun
Prep Time7 Minutes
Servings5
Cook Time5 Minutes
Ingredients
Maika`i Shrimp, 13-15 Raw, Shell-On, 1 Bag
Gold Medal All-Purpose Flour, 1 Bag
Hawaiian Maid Eggs, Large, 2-3 Eggs
Aloha Shoyu, Original, 2 Cups
Maika`i Organic Apple Cider Vinegar, 1 Cup
Wesson Pure Canola Oil, 2-4 Tablespoons
Salt & Pepper, to taste
Optional: Sesame Seeds
Optional: Green Onions
Directions
Ingredients
- 1 bag Maika`i Shrimp, 13/15 Raw, Easy Peel, Shell-On, 2 Pound Shrimp
- 1 bag Gold Medal All-Purpose Flour (for dredging)
- 2-3 pieces Hawaiian Maid Eggs, Large
- 2 cups Aloha Soy Sauce, Original
- 1 cup Maika`i Organic Apple Cider Vinegar
- 2-4 tablespoons Wesson Pure Canola Oil (for frying)
- Salt & pepper, to taste
- Optional: Sesame seeds
- Optional: Green onions
Directions
- Prepare the shrimp: Peel and wash the shrimp and pat them dry with a paper towle. Using a small knife, butterfly the shrimp so that it lays flat. Season with a pinch of salt and pepper.
- Dredge: Lightly coat each shrimp in all-purpose flour. Shake off any excess.
- Egg batter: Beat the eggs in a bowl. You can add a small pinch of salt.
- Heat oil: Heat a non-stick skillet over medium heat and add a thin layer of cooking oil.
- Coat and fry: Dip each floured shrimp into the egg batter, ensuring it's well-coated, and place it in the heated skillet. Cook for 1-2 minutes per side or until the shrimp is golden brown and cooked through.
- For sauce: Combine the soy sauce and the vinegar and set aside.
- Serve: Remove from the skillet and place on a plate lined with paper towels to drain any excess oil. Serve warm with dipping sauce. Also, goes great with hot white rice and a variety of small side dishes called banchan.
7 minutes
Prep Time
5 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Maika`i Shrimp, 13/15 Raw, Easy Peel, Shell-On, 2 Pound
Member Price
$26.99 was $33.99$13.50/lb
Gold Medal All-Purpose Flour, 32 Ounce
$4.59$0.14/oz
Hawaiian Maid Eggs, Large, 12 Each
Member Price
$9.29 was $9.59$0.77 each
Aloha Soy Sauce, Original, 24 Ounce
Member Price
$6.49 was $7.99$0.27/oz
Maika`i Organic Apple Cider Vinegar, 32 Ounce
Member Price
$6.29 was $7.49$0.20/oz
Wesson Pure Canola Oil, 24 Ounce
$6.69$0.28/oz
Morton Salt & Pepper Pack, 5.25 Ounce
Member Price
$4.99 was $5.99$0.95/oz
J-Basket Roasted White Sesame Seeds, 3.5 Ounce
$6.79$1.94/oz
Green Onions, 1 Each
Member Price
$2.79 was $3.49
Directions
Ingredients
- 1 bag Maika`i Shrimp, 13/15 Raw, Easy Peel, Shell-On, 2 Pound Shrimp
- 1 bag Gold Medal All-Purpose Flour (for dredging)
- 2-3 pieces Hawaiian Maid Eggs, Large
- 2 cups Aloha Soy Sauce, Original
- 1 cup Maika`i Organic Apple Cider Vinegar
- 2-4 tablespoons Wesson Pure Canola Oil (for frying)
- Salt & pepper, to taste
- Optional: Sesame seeds
- Optional: Green onions
Directions
- Prepare the shrimp: Peel and wash the shrimp and pat them dry with a paper towle. Using a small knife, butterfly the shrimp so that it lays flat. Season with a pinch of salt and pepper.
- Dredge: Lightly coat each shrimp in all-purpose flour. Shake off any excess.
- Egg batter: Beat the eggs in a bowl. You can add a small pinch of salt.
- Heat oil: Heat a non-stick skillet over medium heat and add a thin layer of cooking oil.
- Coat and fry: Dip each floured shrimp into the egg batter, ensuring it's well-coated, and place it in the heated skillet. Cook for 1-2 minutes per side or until the shrimp is golden brown and cooked through.
- For sauce: Combine the soy sauce and the vinegar and set aside.
- Serve: Remove from the skillet and place on a plate lined with paper towels to drain any excess oil. Serve warm with dipping sauce. Also, goes great with hot white rice and a variety of small side dishes called banchan.