James McDonald Pacific'O Restaurant.
"It's all about passion. You either Love what you do, or don't bother! I'm passionate about creating dishes using fantastic island products. I'm inspired by the color of the islands and the versatility of the flavors and I'm not shy about sharing them with you, if you'll dare to be just a little bit adventurous. Please come in and share my passion".
Served with a spicy sweet & sour sauce and a Hawaiian salsa.
Chef James McDonald
1 cup low salt soy sauce
1 cup sesame oil
1 cup loosely packed fresh cilantro
2 chopped stalks lemon grass
2 bulbs ginger root
Place all ingredients in a blender and process. Pour over peeled shrimp and let stand 15 minutes.
Sweet & Sour Sauce:
1 cup sugar
1 cup red wine
1 Tbsp. low salt soy sauce
1 tsp. red chili flakes
1 tsp. ground cinnamon
Place all ingredients in a sauce pot and simmer for 20 minutes.
2 large ripe mangos (peeled and diced) (mango can be replaced with papaya or pineapple).
1 medium onion (peeled and diced)
½ cup loosely packed fresh cilantro (roughly chopped)
Place all ingredients in a bowl and mix gently.
24 won ton wrappers
6 oz. Hoisin Sauce (in a squirt bottle)
24 leaves fresh sweet basil
24 large shrimp peeled
oil for deep frying
Lay won ton wrappers on a table, place one leaf of basil on each wrapper. Place one shrimp on each piece of basil, roll won ton closed around shrimp. Deep fry at 350° until won ton becomes crisp and shrimp is lightly cooked. (1½ to 2 minutes). Arrange shrimp on plate, ladle some sweet & sour sauce over won tons, place a spoonful of Hawaiian salsa on shrimp. Finish by squirting some Hoisin sauce over shrimp and plate.