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Andrew Wong, a 20-year-old graduate of Kapiolani Community College’s culinary arts program, is a regional finalist in a recipe competition sponsored by Eggland’s Best.
His recipe for deviled eggs with shrimp poke is competing against seven other recipes in the western region. The winner goes on to compete for the $10,000 grand prize in the 2018 America’s Best Recipe Contest.
The recipe that advances will be chosen by popular vote on the website americasbestrecipe.com. Deadline for voting is Tuesday.
Wong said he developed the recipe to introduce poke flavors to people who don’t have the access we do to fresh fish. “The idea was to share the idea of one of Hawaii’s most unique foods while trying to associate them with an egg.”
He said he sometimes serves the dish as part of five-course menus he makes for friends and family.
SMOKED DEVILED EGG WITH SHRIMP POKE
By Andrew Wong
- 10 hard-boiled eggs
- 1 cup finely sliced green onions, scallions or chives (for garnish)
>> Shrimp:
- 1 tablespoon vegetable oil
- 20 shrimp, peeled
- 2 teaspoons salt
- 1 tablespoon minced garlic
>> Spicy aioli sauce:
- 1 raw egg
- 2 tablespoons Sriracha sauce
- 1 tablespoon shoyu
- 1 teaspoon liquid smoke
- 1 cup vegetable oil
- 1/2 onion, minced
Peel eggs and cut in half vertically. Carefully scoop out yolks; mash well. Set aside.
To make shrimp: Heat oil in a large pan over medium. Add shrimp and saute 1 minute, until slightly firm. Add salt and garlic; cook another minute.
Drain shrimp on paper towel, then cut each shrimp into 8 pieces.
To make aioli: In a large bowl, whisk together raw egg, Sriracha sauce, shoyu and liquid smoke until thoroughly combined.
Gradually add oil, whisking constantly until mixture begins to thicken. Fold in onion.
Combine mashed yolks with aioli, stirring well (no lumps). Fold in shrimp.
To assemble, top each egg half with 1 tablespoon of the shrimp mixture. Garnish with green onions. Serves 20.
Nutritional information unavailable.
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