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Tarako (Chad Roe) and Crab Spread Sauce for Ahi Tartar Seared Kauai White Shrimp Poke with Ocean Salad Tropical Salsa

BROADCAST DATE:  May 5, 2002

Tarako (Chad Roe) and Crab Spread
From the Kitchen of:
Executive Chef Goran Streng of the Hawaii Prince Hotel

    1/4 c. tarako
    2/4 c. crab meat
    2 Tbs. mayonnaise
    2 Tbs. chopped chives
    fresh ground black pepper

    Combine all ingredients, mix well and chill

Sauce for Ahi Tartar
From the Kitchen of:
Executive Chef Goran Streng of the Hawaii Prince Hotel

    1 egg yolk
    3 Tbs. ketchup
    2 tsp. dijon mustard
    2 tsp. worcestershire sauce
    2 Tbs. hazelnut oil
    1/2 tsp. shallots, chopped
    1/2 tsp. tabasco (or to taste)
    1 Tbs. olive oil
    1 tsp. chives, chopped
    juice of one lemon
    white pepper
    salt

    Combine all ingredient, mix well and chill. Mix into 1 cup finely diced sashimi grade ahi.


Seared Kauai White Shrimp Poke with Ocean Salad
From the Kitchen of:
Executive Chef Goran Streng of the Hawaii Prince Hotel

    1 lb. Kauai white shrimp, peeled and deveined
    1 c. yellow and red tomato, diced
    1/2 c. green ocean salad
    1/4 c. chopped seaweed
    1/2 c. Maui onion, finely diced
    2 Tbs. shoyu
    1 tsp. sesame oil
    1/2 tsp. fresh chili pepper, finely diced
    1 Tbs. olive oil

    1. Cut shrimp in half and sear lightly in olive oil. Season with salt & pepper.
    2. Place shrimp in a bowl and add the rest of the ingredients.
    3. Mix well.

Tropical Salsa
From the Kitchen of:
Executive Chef Goran Streng of the Hawaii Prince Hotel

    1 medium papaya, diced
    2 medium tomatoes, remove seeds and pulp, dice
    1 small Maui onion, diced
    1 Tbs. cilantro, chopped
    2 Tbs. balsamic vinegar
    1/4 c. extra virgin olive oil
    juice of 1 lime
    pinch of salt

    Gently toss all ingredients together.