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Sam Style Poke

Sam's Secret Sauce: 2 cup water 2 Tbs Hawaiian salt 2 Hawaiian chili peppers Combine in Bowl: 2 lbs Ahi, finely chopped 4 tsp Inamona 1 cup ogo, chopped 1 Tbs sesame oil 1 tsp shoyu Combine Ahi mixture and add 8 - 10 Tbs of Sam's secret sauce and marinate. Enjoy!  

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Kahuku Prawns Stuffed with Ahi Poke & Wrapped in Crispy Sweet Potato Strings 1998 Grand Prize Winner - Scott Lutey

Serves 4 12 Kahuku Prawns, peeled and de-veined Ahi Poke: 6 oz Ahi, finely chopped 2 Tbs Maui Onion, minced 3 Tbs ogo, chopped 4 oz cucumbers, seeded & fine julienne 1 Tbs Tobiko (flying fish eggs) 1 tsp sesame oil Hawaiian salt to taste shoyu to taste Shichimi to taste 1/2 cup tempura batter 1 lb sweet potato strings Pohole Fern Salad: 1 cup Pohole Fern, chopped 1/4 cup yellow tear drop tomato, sliced 1/4 cup cherry tomato, diced salt & pepper to taste Cilantro shoyu Sauce: 8 oz cilantro 1/4 cup shoyu 1 tsp ginger 1/2 cup mirin 1 - 1 1/2 cup canola oil Garnish: 3 Tbs Tobiko 2 Tbs chili oil 1. Place Ahi, onion, ogo, cucumbers, tobiko in a bowl. Season with sesame oi, salt, shoyu and shichimi. Take poke mixture and stuff shrimp. Roll shrimp in tempura batter. Wrap shrimp with potato strings. Preheat fryer to 350 degrees and fry shrimp 1-2 minutes or until done. 2. Place pohole fern & tomatos in a bowl, toss well and season with salt & pepper. 3. Place cilantro, shoyu, ginger, mirin in a blender. Blend on high for 30-40 seconds then add oil. To Assemble: Place Pohole salad in center of plate. Arrange 3 shrimp around the plate. Drizzle cilantro shoyu and chili oil around plate.