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Fumy shrimp truck12/29/2023 ![]() Keeping the shell on the shrimp enhances the sauce and helps with the meat texture, creating a more delicate flavour. Slivered ginger, tossed with garlic and butter, drenched a dozen or so pieces of shrimp beautifully.īoth dishes were fabulously messy, as you have to peel the shells off of the sauce covered shrimp as you go. ![]() Perhaps not the most typical choice, but seeing as half the kitchen staff were Chinese, and one of them recommended that flavour based on Cantonese cooking, I couldn’t help myself. The spicy garlic wasn’t very spicy however, the chunks of chopped garlic, combined with the warm shrimp and the fluffy white rice made this dish very tender. I tasted the spicy garlic, the ginger shrimp, and the cold, boiled shrimp – all the better to be able to measure the sweetness of the shrimp in their truest form. The shrimp options at Fumi’s are: original, butter garlic, lemon pepper, hot & spicy, coconut, tempura, spicy garlic, salt & pepper, ginger, and boiled shrimp with tartare sauce. Other places serve macaroni salad to complement the shrimp, but at Fumi’s, the white rice is perfect for soaking up the sauce from the shrimp. Served on Styrofoam containers for take-away orders, they all include two scoops of white rice, a green salad, and a few pieces of fresh pineapple. There are eight different flavour combinations for the way you want your shrimp cooked. The menu at Fumi’s, like most shrimp stops in Oahu, is pretty simple. There’s also a separate window that sells corn on the cob and shaved ice, in true Hawaiian style. This canteen has a shrimp farm in the back, where it literally produces most of the food it serves. These locations are ideal for simple, flavoursome lunches when road tripping in Oahu.Īs part of a guided tour, our designated stop was Fumi’s Shrimp Stop. As the shrimp trucks grew in popularity, among locals and tourists alike, several shrimp shacks began to establish themselves along the highway. Oahu’s North Shore is famous for its food trucks, especially the shrimp trucks. ![]() The first place was in the North Shore of Oahu, in Kahuku to be precise. Two particular outings left a mark on me. While there is a lot of shrimp truck competition, Fumi’s holds their own.On a recent trip to Hawaii, where there’s no shortage of good food, and where there is tons of fusion, I had the opportunity to be introduced to some delightful grindz (the Hawaiian word for food). The salad and pineapple, while almost an afterthought, do add a nice dimension to making this a meal instead of just a “rice and shrimp” snack.Īll in all, Fumi’s does exactly what they set out to do: provide quality shrimp at a reasonable price, and doing so with the utmost in shrimp quality. The spiced garlic butter sauce is a perfect complement for both the shrimp and the rice. The shrimp itself is cooked perfectly, without overcooking or mushiness, for the perfect shrimp texture. The real key here is the shrimp: your order contains a half dozen really large, nicely cleaned and de-veined, but still shell-on shrimp, but the shells are so light and nicely cooked that you can eat them as well. We settled on their most popular item: the hot and spicy garlic shrimp, served up in a rich buttery cayenne and garlic sauce with two big scoops of rice (at times in Hawaii, it’s hard to avoid rice, it’s everywhere), some pineapple wedges, and a small green salad. There’s not a lot of menu options at Fumi’s: it’s basically all shrimp. But in any case, all of these joints involve shrimp, generally served up in a butter sauce (with optional garlic and hot pepper) alongside some rice. Fumi’s and Romy’s apparently do, at least most of the time, while some of the others (Giovanni’s, in particular) source theirs from salt-water sources, using frozen shrimp. Interestingly, however, the area stands don’t all sort from here. However, it’s obvious why Fumi’s (and their competitor Romy’s, at a near-identical stand a quarter mile down the road) are located here: this stretch of Kahuku consists primarily of shrimp farming, with pond after pond of shrimp ponds in which shrimp are farm raised, and the shrimp stands provide a nice local outlet for the product. We ended up visiting the latter, due to shorter lines and more available seating. The other is a short distance away (walking distance down the Kamehameha Highway) in a converted farm stand. One of them is a shrimp truck between Kahuku and Laie.
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