The latest episode of "What’s Cooking Hawaii" (7 p.m. Wednesdays, KFVE), hosted by Kapiolani Community College chef instructor Grant Sato, features Chamorro cuisine with chef Eddie Mafnas of the Firehouse Food Truck and Eddie Mafnas Catering.

For recipes from the show, visit culinary.kcc.hawaii.edu/index.php/events.

Here’s a sample of what will be prepared tonight:

FINADENE SAUCE

1/2 cup lemon juice
2/3 cup soy sauce
1/2 cup chopped onion
2 stalks of green onion, chopped
10-12 medium hot peppers, chopped or mashed, or to taste
Sliced cherry tomatoes (optional)
Sliced lemon (optional)

Mix all ingredients together and store in refrigerator until ready to serve.

SHRIMP KELAGUEN

1 pound local shrimp, deveined
1 tablespoon oil
1 tablespoon paprika or favorite blackening spice
6 small hot peppers or 1 teaspoon dried chili flakes, or to taste (optional)
Lotus root crisp, for garnish
2 tablespoons diced sweet round onion
2 tablespoons finely chopped green onion
1 teaspoon lemon juice
Pinch lemon powder
1 cup grated coconut
Salt and pepper, to taste

Set oven to broil. Devein shrimp but leave shells on. Dry thoroughly with paper towels.

In bowl, combine shrimp, oil, paprika and chilies, and toss.

Place shrimp on baking sheet tray and place in oven. Broil 3 minutes then turn over and cook another 3 minutes. Check for doneness.

Meanwhile, fry several slices of lotus root. Set aside.

When shrimp is cooked, place in mixing bowl; allow to chill in freezer for 6 minutes. When shrimp is cool enough, peel shells.

Add rest of ingredients to bowl, toss quickly and serve with rice and garnish with crispy lotus root. Serves 4.

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