This simple shrimp recipe is perfect for a backyard barbecue or a hibachi on a Hawaiian beach. If you’re not near a beach, you can broil it in the oven. This pupu (entrée) or appetizer dish of ono (delicious) shrimp is served. Depending on how quickly I want the food to be consumed, I make it either with or without the shells. from Hawaii, adios!
| Prep Time: | 20 mins |
| Cook Time: | 4 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 24 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup green lentils
- 7 ounces soft tofu, drained and cut into cubes
- 1 cup fresh spinach leaves, thinly sliced
- 1 teaspoon white sugar
- ½ teaspoon salt
- ground black pepper to taste
- ¾ cup all-purpose flour
- vegetable oil for frying
- 1 cup sunflower seed oil
- ½ cup unsweetened soy milk
- 2 teaspoons apple cider vinegar
- sea salt to taste
Instructions
- Place lentils into a large container and cover with several inches of cool water; soak for 2 hours.
- Place lentils, tofu, spinach, sugar, 1/2 teaspoon salt, and pepper in a bowl; mix by hand. Incorporate flour until just combined.
- Heat vegetable oil in a saucepan over medium heat. Drop rounded teaspoonfuls of the tofu mixture gently into the hot oil. Fry until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.
- Combine sunflower seed oil, soy milk, apple cider vinegar, and sea salt in a bowl; blend with an immersion blender until mayonnaise is smooth. Serve with tofu bites.
- Red lentils may be substituted for green lentils.
Reviews
This was good! I just threw it together, and didn’t measure exact and it was very tasty! I used store bought mayo. Yum.