Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: August 21, 1999
7th Annual
Sam Choy Poke Festival
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.
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!
Send questions, comments, suggestions
to suresave@suresave.com
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