Hawaiian Appetizers for Bridal Shower
Anyone have any delicious recipes for Hawaiian-style appetizers? Will be contributing to a bridal shower where the theme is "Hawaiian".
If not Hawaiian, any other killer appetizer recipes/suggestions will be appreciated as well!
Cheers!
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mochi mochi
Jul 6, 2006 03:43 PM
Dim sum, char sui, won tons, manapuas are always good too.Can't go wrong with spam musubi though. Cut musubis into 4 slices makes for a pretty platter.
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JK Grence the Cosmic Jester
Jul 6, 2006 11:27 AM
If Tiki kitsch is allowable, you could always drag out the rumaki ;-) The Spam musubi that someone else mentioned is certainly an authentic Hawaiian hors d'oeuvre. Don't forget haupia for dessert!
Something that crossed my mind is lumpia, a Phillipine egg roll. It's one of the nice things about Hawaiian cuisine, just about anything from around the Pacific rim is fair game.
Filling:
1/2 pound ground pork
1/2 pound finely chopped raw shrimp
4 finely chopped carrots
1 finely chopped large onion
4-6 finely chopped large scallions
4 eggs
1/4 c. soy sauce (or more to taste)
2 tsp. finely ground pepper
2 tsp. MSG (optional)1 lb. egg roll wrappers
Oil for frying (Peanut oil is great, corn oil works too)Gently mix the filling ingredients together. Cook a small amount of the filling to check the seasoning levels, adding more soy, pepper, or MSG as necessary. Chill for at least 1 hour.
Slice egg roll wrappers in half lengthwise. In a deep fryer or Dutch oven, pour in oil to a depth of 3 inches. Heat oil to 360 degrees Fahrenheit, or until a bread cube dropped in the oil sizzles immediately. Fill a small bowl with water and keep it near the egg roll wrappers.
To make the egg rolls, spread 1 tablespoon of the filling mixture evenly along the long top edge of each halved wrapper, leaving a half-inch border. Fold the border over the filling, and brush a line of water along the border with your finger. Roll the wrapper as tightly as possible, sealing at the end with another line of water. With a sharp knife, cut each egg roll into 3 smaller egg rolls. Fry several egg rolls at a time, turning often, until brown and crisp. Drain on paper towels and serve. Makes about 120.
They're good on their own, but you can also serve them with a sweet-and-sour sauce for dipping.
1 tsp corn oil
3 Tbsp. ketchup
1/4 c. chicken broth
1/4 c. white vinegar
1/4 c. sugar
1 Tbsp. corn starch
Salt, pepper, and Tabasco or Sriracha to taste
Minced scallions (optional)Heat oil over medium heat. Add ketchup and heat until it begins to separate. Add the remaining ingredients and cook, whisking constantly, until the sauce is thick. Pour into serving bowl, and top with optional scallions.
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