On The Line: Hop Phan of Dos Chinos, Part Three
Photo by Amy Kaplan
When Hop was asked to provide a recipe, he was more than happy to share one. When we told him it would be photographed, he decided non-alcoholic nourishment would look better on film. You decide. Remember to review Parts One and Two for the full effect. Dos Chinos would've wanted it that way.
Some pomegranate juice (preferably freshly squeezed)
A little simple syrup
A lot of gin (make sure it's a good fragrant juniper berry one)
Mix well and enjoy!
Keep reading for the other recipe.
Oahu Shrimp Burrito
10 (31-35 count) shrimp, hand peeled, de-veined, and butterflied
2 teaspoons butter, clarified
Pinch of kosher salt
1 teaspoon shrimp paste in soybean oil
2 small handfuls of red cabbage, shredded
Small scoop of jasmine rice, steamed
Splash of nuoc mam
1 teaspoon fresh garlic, minced
Dash of black pepper
Jack-cheddar cheese, shredded
1 tablespoon sour cream
1 tablespoon pineapple salsa (ask Hop personally for recipe)
White onions, diced
Saute shrimp in butter.
Add salt, shrimp paste, handful of cabbage, rice, nuoc mam, garlic and pepper.
Mix until shrimp is just cooked.
Warm up your favorite type of 12-inch tortilla.
Put a mound of cheese and remaining cabbage on tortilla.
Spread sour cream, salsa, onions, and cilantro on top.
Pour shrimp mixture over, roll it up, and enjoy!
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