Package weight: 3 ounces
This wonderful salt is high in flavor and trace mineral content, including iron-oxide. It is an excellent addition to meat rubs, or kept on the table to season all manner of foods.
RECIPE: Hawaiian Shrimp and Noodles
1 8-ounce package flat rice noodles
1/4 cup flour
1/2 teaspoon ALAEA HAWAIIAN SEA SALT-FINE GRIND
1/2 teaspoon LEMON GRANULES
1/4 teaspoon FINE-GRIND WHITE PEPPER
1 pound medium-sized shrimp, peeled and deveined
3 tablespoons cooking oil
1 handful snow peas, stem ends removed and de-stringed
1 2-inch shallot, thinly sliced
1 teaspoon cornstarch or arrowroot
1/2 10-ounce can vegetable broth
Boil rice noodles according to package directions until tender. Drain and place in a bowl of cool water; set aside.
Combine flour, salt, lemon granules and white pepper; add shrimp and toss until coated. Shake off excess flour and place in a heated skillet with the oil. Cook for 2 minutes per side; transfer to a warm platter.
If needed, add more oil and sauté the snow peas and shallot for 2 minutes. Dissolve the cornstarch/arrowroot in the broth and pour over the vegetables, stirring and scraping the bottom of the pan; cook for 2 minutes. Drain the noodles and add to the skillet along with the reserved shrimp. Stir-fry everything until all is coated with the pan sauce. Add a little more of the vegetable broth if necessary. Serve immediately.
*Serve with steamed vegetables.
*Garnish with fresh chopped parsley and pickled ginger.
*Toss a pinch of CRUSHED CHILE PEPPER FLAKES in at the last minute to add a little heat.
*Add egg rolls or pot stickers on the side.
Yield: 4 servings