A favorite appetizer or side dish amongst Merriman’s Hawaii locations. Soon to be your families favorite too. This recipe and many more are available in Merriman’s Hawai’i Cookbook available for purchase at merrimanshawaii.com.
Makes 24 fritters
2 small ears of fresh corn
10 scallions, coarsely chopped (about 2/3 cup)
2 medium carrots, peeled and chopped
into ¼-inch dice
1 stalk celery, chopped into ¼-inch dice
(about ½ cup)
2 shallots, chopped (about 2 tablespoons)
1 (3-inch) piece fresh ginger root, peeled and minced (about 3 tablespoons)
¼ teaspoon red pepper flakes
1 teaspoon ground cumin
¼ teaspoon kosher salt
¼ cup vegetable oil, divided
2 pounds shrimp, peeled and deveined, divided
1 cup roasted, salted macadamia nuts, coarsely chopped
Cut corn kernels from cobs and set aside: you should have about 1 cup.
Place scallions, carrot, celery, garlic, shallots, ginger, red pepper flakes, cumin, salt and 1 teaspoon of the oil in the food processor. Chop with 6 pulses, scrape the sides clean, chop for another 5 seconds, scrape the sides clean, and chop continuously for 5 seconds more, until all vegetables are in very small pieces. Add one-quarter of the shrimp to vegetable mixture. Puree continuously for 15 seconds, scrape the sides clean, then puree for 15 seconds more. Add corn and macadamia nuts. Pulse 8 to 10 times until nuts are well broken up. Remove mixture and place in a bowl.
Place remaining shrimp in the food processor; pulse 4 times to break shrimp into smaller pieces, scrape the sides clean, then pulse 4 times, more. Add to pureed shrimp and vegetable mixture. Fold all ingredients together until well mixed.
Add 1 tablespoon oil to large nonstick skillet; turn heat to medium-high and heat oil for 30 seconds. Using a measuring cup, add about ¼ cup of the fitter mixture to the skillet and flatten slightly. Continue adding fritters, but do not let them touch. Cook for 1 to 2 minutes, until well browned, then turn over and cook another 1 to 2 minutes; the shrimp will be pink. Remove fritters to a plate lined with a double thickness of paper towels to drain excess oil. Continue cooking fritters in batches.
Roasted Poblano Sour Cream
3 poblano peppers
1 jalepeño pepper
1 bunch fresh cilantro
2 medium cloves garlic, minced
(about 1 tablespoon)
1 tablespoon freshly squeezed lime juice
2 cups sour cream
1 teaspoon ground cumin
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
Roast poblano and jalepeño peppers over an open flame until charred. Place charred peppers in a paper bag, or wrap in plastic wrap for 5 minutes to sweat them, then peel (scraping with the back edge of a knife) the charred skin; remove seeds and chop peppers into 1/2-inch squares. Separate cilantro stems and leaves; chop stems very fine, then coarsely chop leaves.
Combine peppers, cilantro, garlic, lime juice, sour cream, cumin, salt and pepper in a blender or food processor and puree until smooth.