The 2013 Made in Hawaii Festival doesn’t feature just products. Wade through the 400 vendors this weekend to see some of Hawaii’s top chefs demonstrate their craft. Among them: Ronnie Nasuti of Tiki’s Grill & Bar, Darren Demaya of Kai Market and Chai Chaowasaree, who shares the recipe below.

GARLIC SHRIMP AND MANGO KIM CHEE SUMMER ROLLS WITH PEANUT SAUCE
Chef Chai Chaowasaree

1 pound shrimp, peeled and cleaned
1/2 tablespoon chopped garlic
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon sesame oil
1/4 tablespoon kochujang sauce
6 large sheets dried rice paper
1/4 pound baby greens
2 dozen sprigs cilantro

» Mango kim chee:
1/2 cup coarsely shredded mango
1/2 cup coarsely shredded Granny Smith apple
1/8 tablespoon kochujang

» Peanut sauce:
3/4 cup natural-style creamy peanut butter
1/3 cup water
3 tablespoons hoisin sauce
2 tablespoons freshly squeezed lime juice (about 1-1/2 medium limes)
2 tablespoons soy sauce
1 tablespoon granulated sugar
2-1/4 teaspoons kochujang
1 medium garlic clove, mashed to a paste
1/2 teaspoon sesame oil

Combine mango kim chee ingredients. Set aside.

Whisk together peanut sauce ingredients. Set aside.

In bowl, combine shrimp, garlic, soy sauce, vegetable and sesame oils and kochujang. Let sit 10 minutes, then grill shrimp, about 1 minute on each side.

For summer rolls, rinse each sheet of rice paper in warm water, then lay on flat surface. On each sheet, place shrimp in single layer, followed by kim chee, baby greens and several sprigs cilantro.

Tightly roll sheets away from you, tucking in sides. Seal edge with a little water. Cut into bite-size pieces and serve with peanut sauce. Serves 6.

Approximate nutritional information, per roll: 400 calories, 23 g fat, 4.5 g saturated fat, 145 mg cholesterol, greater than 1,500 mg sodium, 25 g carbohydrate, 3 g fiber, 11 g sugar, 26 g protein

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Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.

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2013 MADE IN HAWAII FESTIVAL

» Where: Blaisdell Center Arena and Exhibition Hall

» When: 10 a.m. to 9 p.m. Friday and Saturday, 10 a.m. to 5 p.m. Sunday

» Admission: $4; free for ages 6 and under; discount coupons available at First Hawaiian Bank branches

» Information: 533-1292, ext. 3, or visit www.madeinhawaiifestival.com

CHEF DEMONSTRATIONS

» Friday: Chaowasaree (2 p.m.); Nasuti (4 p.m.); Jason Iwane, Kalapawai Cafe & Deli (6 p.m.)

» Saturday: William Chen, Beachhouse at the Moana (noon); John Memering, Cactus (2 p.m.); Darren Demaya, Kai Market (4 p.m.); Janis Tanga, For J’s (6 p.m.)

» Sunday: James Alwin, Azure (noon); Jimmy Chan, Hawaiian Chip Co. (2 p.m.)