Yep, Roman Rocks In The Kitchen, Too
Roman De Peralta, surfer and lead singer of the group Kolohe Kai, took time out of his busy touring schedule to grace our kitchen and share his cooking and musical skills.
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This guy has an amazing gift not only as a singer, but also as a songwriter — and he plays the guitar. His audience is broad — massive shows in New Zealand, Hawaii and the Mainland — and he is always promoting Hawaii through his music. I’ve always loved the refreshing sound and style of Kolohe Kai’s music.
Roman was nervous when he stepped into the kitchen, but after 10 minutes he was asking if he could come back!
Today, he shares with us his family recipe for coconut shrimp.
• 2 pounds deveined and cleaned shrimp
• 1 10-ounce box Tempura Batter Mix
• 2 6-ounce packages panko
• 7 ounces coconut flakes
• 1 cup mochiko flour
• oil, for deep frying
• sweet chili dipping sauce
Mix tempura batter mix according to box instructions. In separate bowl, mix panko with coconut flakes. Taking one cleaned shrimp at a time, dust shrimp with mochiko flour and shake off excess. Dip shrimp into tempura batter, then roll into panko/coconut mixture. Fry in hot oil until golden brown. Repeat until all shrimp are cooked. Drain on paper towels.
Watch new episodes of Cooking Hawaiian Style Monday night at 7:30 p.m. HST on OC16 channels 12 and 1012. Get all of these recipes on CookingHawaiian Style.com.
