Featured in the Honolulu Star-Bulletin on November 26, 2008.
1 1/2 cups gin (or 3/4 cup gin and 3/4 cup water)
2 cups flour
2 tablespoons Hawaiian salt
2 teaspoons pepper
1/2 teaspoon hot pepper sauce (such as Tabasco)
1 tablespoon ko choo jung sauce (Korean sauce made from mochi rice and chili peppers)
1 tablespoon minced garlic
5 pounds shrimp (26-30), unpeeled
Oil for frying
Mix all ingredients except shrimp. Add shrimp and let stand for a few hours in the refrigerator. Deep fry shrimp in hot oil until crisp. Makes about 20 appetizer servings.
Approximate Nutrient Analysis per appetizer serving:
250 calories, 9 g fat, 1 g saturated fat, 170 mg cholesterol, 600 mg sodium, 10 g carbohydrate, 0 g fiber, 0 g sugar, 19 g protein