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Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team Airdate: October 14, 2000 Sam Choy's Kitchen                                                     GRAND PRIZE WINNER       Macadamia Nut Keahole Lobster, AHI "KATSU"- REVISED                                                  Ryan Vargas Professional Division                                                       (Macadamia Nut Division) STEP 1 Mousseline Ingredients: ½# Scallops 1 Egg ½ c Heavy Cream ½ tsp. Ginger- minced ½ tsp. Garlic- minced ½ tsp. Cilantro - chopped TT Salt & Pepper Method of Preparation: 1. Place the first 3 ingredients into a cuisineart and puree until it is smooth. 2. Place the Mousseline into a cold mixing bowl and add the rest of the ingredients and mix well. STEP 2 : POKE MIXTURE Roll Ingredients: Yield 2 rolls 2 ea. nori Sheets ½# Ahi-small dice ½# Keahole lobster cooked - rough chopped ¼ c Green onions - chopped ¼ c Maui onions- chopped 1 Tbsp. Ogo - chopped ½ c Mango small diced 1 Tbsp. Cilantro - chopped ¼ c Macadamia nuts roasted & chopped 1 Tbsp. soy sauce 2 Tbsp. Lime Juice 1 Tbsp. Inamona STEP 3 Crust Ingredients: 1 c Flour 2 ea Eggs ½ c Panko ½ c Macadamia nuts roasted chopped fine Method of Preparation: 1. For the roll, place all the ingredients into a bowl except for the nori and mix well. 2. Take ¼ cup of Mousseline and spread evenly onto nori sheet. 3. Place the poke mixture onto nori and proceed to roll like a sushi maki roll. 4. Breading procedure; take the poke roll and roll it into the flour, then dip it into the egg wash and finally into the mac nut panko mixture. 5. Deep fry at 350 degrees for 5 minutes.         Celebrity Winner - 9th Annual Sam Choy Poke Contest                                                                 Sushi Poke                                                                Kimo Kahoano   Ingredients: Good nori Room Temperature Rice Sushi Noko Aku or Ahi Sliced Carrots Sliced Kim Chee Cucumbers Seaweed (Ogo) Green Onions Maui Onions Sesame Seeds   Aeole Sauce Ingredients:  ½ tsp Wasabe with shoyu  ½ tsp five pepper oil  6 shakes Cayan Pepper  ½ tsp Sesame seeds- ground  3 T Kim Chee Juice  1 T shoyu  1 T Papaya Seed Dressing  2 T Mayo  Stir like hell  Preparations:  1. Place the nori on a sheet of wax paper make a thin bed of  rice already mixed with sushi Noko.  2. Mix the fish with diced ogo, Maui and green onions and some  sesame seeds  3. Place the carrots and sliced cucumbers across the nori, then add the mixed fish and then roll the nori up like a normal sushi roll.  4. Cut from the middle; and finally place the Aeole sauce on the top!  Sushi Poke!