A Perfect Pair Of Pupus For Holiday Parties

Tracy Hironaka-Keao from Fiji Water visits the show this week and we treat her to the following appetizers.

AVOCADO POKE

* 2 medium-size avocados
* 1 cup diced Waimea tomatoes
* 1/2 cup chopped ogo
* 1/2 cup chopped Maui onions
* 1/4 cup chopped green onion
* 3 Hawaiian chili peppers
* 1 tablespoon inamona
* 1 tablespoon roasted sesame seeds
* 2 tablespoons sesame oil
* 2 tablespoons soy sauce

Cut the avocados in half, remove the seed and peel or cut off the skin. Cut avocado meat into 1-inch cubes.

Rinse and chop ogo. Trim and dice tomatoes (1/4-inch dice). Peel and dice Maui onion (1/4-inch dice). Chop green onion. Trim and mince chili peppers.

Put all ingredients in a glass or ceramic bowl and mix gently but well. Cover and cool in the refrigerator.

Great plain or with chips or crackers.

CRISPY SHRIMP WON TONS

* 1/2 pound shrimp
* 1/4 cup chopped green onions
* 2 tablespoons minced onion
* 1 tablespoon minced carrots
* 1 tablespoon chopped cilantro
* 2 tablespoons shoyu
* 1 tablespoon sesame oil
* 2 eggs
* 1 1/2 tablespoons cornstarch

For Deep-Frying:

* 1 egg
* 10 ounces (1 package) wonton wrappers
* oil, for deep frying

Peel and devein shrimp; chop very fine. Chop green onions; peel and mince onion. Peel and mince carrots; chop cilantro. Crack the eggs into a bowl and whisk to mix.

Put chopped shrimp, green onion, onion, carrot, cilantro, shoyu, sesame oil, 2 eggs and cornstarch in a bowl and mix well. Set the shrimp mixture aside.

To make egg wash, crack 1 egg into a bowl and add 1 tablespoon water; whisk well. Set the bowl of egg wash on the counter next to the stack of wonton wrappers and the bowl of shrimp poke.

Place 1/2 teaspoon of shrimp poke in the center of 1 wonton wrapper. Brush egg wash on two adjoining edges of the wrapper and fold it over, forming a triangle. Crimp the edges of the wonton with a fork. Repeat until you have filled all the wonton wrappers.

Heat oil in a deep-fryer or heavy pot to 350 degrees. Deep-fry the wontons until golden brown. Remove from oil and drain on paper towels. You will probably have to do this in several batches. Do not crowd the oil.

Serve with honey wasabi aioli for dipping.

For Honey Wasabi Aioli:

* 1 1/2 cups Best Foods mayonnaise
* 2 tablespoons honey
* 1 1/2 tablespoons wasabi powder
* 1 tablespoon sesame oil
* 1 tablespoon sesame seeds (black or white)
* 1 teaspoon shoyu

Whisk or blend all ingredients. Refrigerate.

Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL.