CHEF SERIES: Moonshine & The Po’Boys

11 August 2016

Hong Kong is home to some of the world's most bubbling, boiling, frying, sizzling and most definately one of the hottest food scenes around. But how do you decide where to eat? Latest blog posts? Newest menus? Food pics?

Our Answer? This Summer, back by popular demand, is our Chef Series. We showcase some of the town's most talented and creative food-minds as they share their favourite recipes.

Kicking off this series is Chef Tim Lau with a comforting, easy-to-make, very impressive recipe: 

Moonshine & The Po’Boys

CHEF TIM LAU'S BBQ Shrimp & Grits Recipe


-1/2 cup of white corn grits/ polenta
-2-3 cups of chicken stock
-1/3 cup diced bacon
-1/4 cup of shredded cheddar
-touch of cream
-nob of butter 

BBQ Shrimp
-3 medium to large prawns
-1 diced shallot
-3 cloves of chopped garlic
-1/4 cup of diced bell peppers
-1/2 tablespoon of Cajun seasoning
-splash of Pernod
-juice of half a lemon
-nob of butter
-salt & pepper to taste



"Fry bacon over medium heat to render fat and until golden brown.
Fish out half the bacon and set aside, leaving bacon fat and some of the diced bacon."

"Pour in chicken stock, then slowly add in grits/ polenta. Stir continuously as it thickens, and add in more stock if it gets too thick."                         

"​Fold in butter, shredded cheddar and cream. 
When it reaches a purée like consistency, set aside."

BBQ Shrimp

"Season the prawns with a pinch of salt & pepper."

"In a separate pan, heat a splash of oil over medium to high heat. Place prawns flat on one side, then add in butter, garlic, shallot and Cajun seasoning immediately.
Turn prawns as soon as they turn red on downside. Work fast as you do not want to overcook your prawns and garlic!"

"Splash of Pernod and ignite to flambé! (Open kitchen for the show baby! Just make sure you don't burn your kitchen down.)"

"Throw in lemon juice and diced bell pepper, give it a light toss."

"Plate up your grits, prawns on top together with all the saucy goodness.
Sprinkle in the fried bacon we set aside earlier and some chopped spring onions as garnish if you like... Enjoy!"

Chef and restauranteur Tim Lau pushes out some ridiculously delicious cajun flavors straight from the heart of the bayou. Serving up upmarket twists to traditional Louisiana fare -- diners can enjoy everything from fried chicken, succulent crab & seafood boils, barbeque dishes, to prime Iberico baby back ribs, boston lobster & mussels. Loved this recipe? You need more of Tim Lau's food! 

Moonshine & The Po'Boys
G/F, No. 4 Sun Street, 
Wan Chai 
+852 2776 2668