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Poke Kabobs

1/4 lb Fresh Fish, cubed
1 Round Onion, quartered

3/4 c Shoyu
1 T Sesame Seed Oil
1/2 c Ogo, chopped
1/4 c Green Onions, chopped

On skewers, place fresh fish and onions onto them one by one. Prepare each poke stick that way to make kabobs. Make a marinade by combining shoyu, sesame seed oil, ogo and green onions in a deep dish or bowl. Roll poke kabobs in the marinade covering them completely. Heat a pan with some olive oil and sear the poke kabobs by cooking the outsides of the stick. Do not overcook. Remove the kabobs from heat and serve. 


Banana Mac Nut Crusted Prawns

12 oz Rotini Pasta, pre-cooked and prepared

6 ea Prawns or Large Shrimp peeled and de-veined
Salt to taste
Flour to coat
Egg Wash (eggs beaten with water)

Panko Mix:
1 ea Banana, diced
3 c Panko
3 oz Macadamia Nuts, chopped

Take prawns and place skewers (thin sticks) through them. Season them with salt and coat them with flour. Then dip the prawns in a container of egg wash. Make the panko mix by mixing together bananas, panko and mac nuts in a bowl. After dipping in the egg wash, coat the prawns in the panko mix, pressing loose mix onto the prawn stick. Deep fry in vegetable oil from a preheated pan until golden brown. 


Crab Bienet

1/2 lb Flour
1 t Baking Powder
3 Eggs
1 lb Crab Meat
Salt & Pepper, to taste
2 oz Onion, chopped and caramelized
2 oz Celery, chopped and caramelized
Optional: 1 T Parmesan Cheese or Tabasco to taste

In a large bowl, put in flour, baking powder and eggs. Mix together. This makes the batter needed for the recipe. Throw in crabmeat and season the mix with salt and pepper. Add onions and celery, stirring all together. On a stove, heat a saucepan or pot with enough vegetable oil to deep fry the crab bienet. Spoon out large round pieces from the crab mixture and drop into the heated pan. Deep fry until golden brown.