Shrimp and chicken recipes perfect for picnic in park

This summer, marine enthusiasts of all ages are invited to dive into Afternoons at the Aquarium. Every Wednesday at 3 p.m., the Waikiki Aquarium hosts an interactive and educational event that centers on marine life.

Each event will include creative activities the whole family can enjoy, such as critter encounters, ocean-themed arts and crafts, and more. The event is free with aquarium admission: $12, $5 ages 4 to 12, free for ages 3 and under. Ask about military, senior and kamaaina discounts. Visit waikikiaquarium.org.

Here are recipes that are great to pack in bentos and enjoy at a nearby beach or park after your visit to the aquarium.

Shrimp Gyoza

» 12 ounces shrimp, peeled and deveined, tails removed
» 2 cloves garlic, minced
» 1/2 tablespoon grated ginger
» 1-1/2 tablespoons low-sodium soy sauce
» 1-1/2 tablespoons mirin
» 1 tablespoon sesame oil
» 1/2 cup chopped green onions
» 1/2 cup finely shredded cabbage
» 2 tablespoons cornstarch
» 30 gyoza wrappers (or mandoo wrappers or won ton pi)
» 2 tablespoons oil, divided
» 1/2 cup water, divided

Mince shrimp to coarse paste consistency; add garlic, ginger, soy sauce, mirin, sesame oil, green onions, cabbage and cornstarch. Mix until well combined.

Assemble gyoza: At center of wrapper, place 1 tablespoon of filling. Moisten edges with water, fold into half circle and seal, pressing firmly. Repeat with all of wrappers.

In medium pan over medium-high, heat 1 tablespoon oil. Add half of gyoza to pan and cook until bottoms are brown and crisp. Add 1/4 cup water and immediately cover pan. Cook until water boils away or gyoza is cooked through.

Repeat with remaining gyoza. Makes 30.

Approximate nutritional information, per gyoza: 50 calories, 1.5 g fat, no saturated fat, 25 mg cholesterol, 180 mg sodium, 6 g carbohydrate, 3 g protein, no fiber or sugar

Karaage Chicken

» 2 tablespoons low-sodium soy sauce
» 1 teaspoon sugar
» 1 teaspoon sesame oil
» 3 cloves garlic, grated
» 1 tablespoon grated ginger
» 1/4 teaspoon white pepper
» 1 pound boneless chicken thighs, cut into bite-sized pieces and patted dry with paper towel
» 1/3 cup potato starch, sifted
» Vegetable oil for frying
» 4 lemon wedges

In large bowl, combine soy sauce, sugar, sesame oil, garlic, ginger and pepper. Add chicken and marinate 30 minutes.

Lightly coat chicken with potato starch. Heat oil in wok or medium pot to 350 degrees. Fry in small batches until golden brown and chicken is cooked through, about 4 to 6 minutes.

Serve with lemon wedges. Serves 4.

Approximate nutritional information, per serving: 300 calories, 16 g fat, 3.5 g saturated fat, 135 mg cholesterol, 400 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g sugar, 26 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.