Mochiko flour can be found in the Asian aisle in most supermarkets. I prefer the Koda Farms Blue Star brand that comes in a white box. Mochiko chicken is a favorite here in the Islands and can be found at many restaurants and lunchwagons. Great for potlucks. Preparation time does not include marinating time.
These are savory fritters filled with pineapples, habanaro, chives, garlic, turmeric and are very addictive. Serve as an appetizer, top some grilled meats, seafood or a side to a salad. Diced red pepper mix along the pineapple would be very good in this as well.
Inspired by a trip to Hawaii, these delicious, crispy golden shrimp have a nutty flavor, with a slight hint of coconut. The Honey Mustard Sauce is their perfect complement OR serve with Chinese Sweet and Sour Sauce, Recipe #54625. Great for appetizers (use medium size shrimp) or a meal!
Very similar to the tacos in Ensenda but with upper Midwest fish of perch or walleye. Original recipe was from # 286078 by Cookiedog.
Beer battered fish with a “secret” garlic cilantro sauce, guacamole, and salsa. The fish are double fried allowing you to do most of the preparation ahead of time and making the fish crispy. My mom has declared this her favorite meal. Grandmother said this was the best fish she has had in 89 years and 10 months. This really makes more servings than listed, but people usually continue eating these even when they are full!
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