Join Chef Keoni in his home kitchen as he demonstrates how to make Crispy Gau Gee and Wok Charred Edamame.
Ingredients and Instructions (Serves 4):
Crispy Gau Gee
- 1 pound ground pork
- 1⁄4 cup chopped green onion
- 1 can sliced water chestnuts drained (chopped)
- 1⁄4 pound fresh raw shrimp, peeled and devained (chopped fine)
- 1 thumb sized piece of fresh ginger (peeled and chopped fine)
- 2 cloves garlic (peeled and minced)
- 2 tablespoons oyster sauce
- 2 tablespoons shoyu
- 48 Won Ton wrappers
- In a mixing bowl, add all ingredients except the won-ton wrappers. Mix well.
- When done, lay out won-ton wrappers in batches of 12 and fill each with one rounded tablespoon of mixed pork hash in center of each wrapper.
- Using water and a moistened finger, wet edges of won-ton, fold in half and press edges to seal. Finish all 48 wrappers.
- Heat vegetable oil to 350 degrees and deep fry until won-tons are golden brown. Drain on paper towels.
- Serve with shoyu-mustard sauce.
Wok Charred Edamame
- 1 bag edamame in shell, defrosted
- vegetable oil, enough to glaze the bottom of the pan
- 2 cloves garlic, chopped
- 1-2 tablespoons shoyu
- 1 pinch dried chili flakes
- 1 teaspoons sesame oil
- alae salt, as needed
- Heat a wok or skillet on high, add in vegetable oil to coat bottom of the wok.
- Continue to heat the wok until it is scorching hot, and beginning to smoke.
- Add in edamame and let the vegetable oil lightly coat them.
- Let the pods sit in the pan without moving to allow them to lightly char.
- Toss the edamame and let the pods sit again so that more pods are lightly charred.
- Add in the garlic.
- Toss to evenly coat.
- Once the aroma of the garlic starts to come out and the garlic is lightly cooked, deglaze with the shoyu.
- Let the shoyu reduce and coat the pods.
- Finish with the chili flakes and sesame oil.
- Place in a serving bowl and garnish with alae salt.
Notes: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.
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