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On The Line: Hop Phan of Dos Chinos, Part Three

Dos3.jpg
Photo by Amy Kaplan
A-lo-HA!

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.

Pom Bomb

Ingredients:


Some pomegranate juice (preferably freshly squeezed)
Some ice
A little simple syrup
A lot of gin (make sure it's a good fragrant juniper berry one)

Directions:

Mix well and enjoy!

Keep reading for the other recipe.
Oahu Shrimp Burrito

Ingredients:

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
Tortilla
Jack-cheddar cheese, shredded
1 tablespoon sour cream
1 tablespoon pineapple salsa (ask Hop personally for recipe)
White onions, diced
Cilantro, chopped

Directions:


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!


Follow Stick a Fork in it on Twitter @ocweeklyfood or on Facebook!

Location Info

Dos Chinos

Follow them at www.doschinosfood.com, Santa Ana, CA

Category: Restaurant

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