Sam Choy's Recipes
, 2006

Arugula Endive Salad with Tempura Pawns
Lobster Risotto
 

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Broadcast Date: 9/2/2006

This week on Sam Choy’s Kitchen, Roger Stettler, Executive Chef of the Four Seasons Maui serves a Arugula Endive Salad with Tempura Prawns and a Lobster Risotto.

Arugula Endive Salad with Tempura Pawns

Salad:
3 oz. Baby Arugula
6 oz. Belgium Endive
4 oz. Fresh Hearts of Palm
2 oz. Toasted Pine Nuts
2 oz. Maui Pineapple
10 pc. Teardrop Tomatoes
6 pc. Tiger Pawns
Salt & Pepper to taste

Dressing:
1 oz. Basil Leaves
4 Tbs. Extra Virgin Olive Oil
2 Tbs. Fresh Lemon Juice
1 tsp. Dijon Mustard
Salt & Pepper to taste

Tempura Batter:
1 cup Tempura Batter
Three quarter cup Water (3/4 cup)
One half cup Beer (1/2 cup)
1 Egg Yolk
Salt to taste

Method:
Carefully wash the arugula salad, slice endive into quarter inch wheels so it will fall apart.
Peel off the outer layer of the fresh hearts of palm, dice into medium size cubes also dice the pineapple into small cubes.
Toast pine nuts in a frying pan over medium heat for about four minutes, till lightly golden brown.
Cut teardrop tomatoes in halves.

Peel tiger prawns and devein by cutting them open on the back. Score them to prep for tempura.
Place all ingredients for the dressing in a blender, blend till emulsified, season to taste with salt and pepper.
Mix tempura batter with water, beer, and egg yolk, whisk till very smooth. Season with a touch of salt and half cup of ice cubes.
Deep fry the prawns by dipping them into the batter one at a time, remove from the fryer when golden brown.
Assemble the salad with all ingredients and season with salt and pepper, dress it on the plate and garnish with tempura prawns.

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Lobster Risotto

Risotto: (2 orders)
1 live Lobster
3 cups (Hot) Lobster or Shrimp Stock
1 Tbsp. Butter
2 Tbsp. Extra Virgin Olive Oil
Dash Red Pepper Flakes
1 tsp. Garlic
1 tsp. Shallots

10 Cherry Tomatoes (in halves)
1 cup Carnaroli Rice
2 Tbsp. Lobster Meat
One quarter cup Dry White Wine (1/4 cup)
1 Tbsp. Fresh Tomato Juice
1 Tbsp. English Peas
Chopped Fresh Parsley
Basil Leaf

Place lobster in large pot of boiling salted water and cook for 5 minutes.
Place lobster in bowl with water and ice and allow to cool off.
Remove tail and claw meat and set aside.
Heat pan (for risotto)
Add oil, shallots, pepper flakes, & risotto rice, sauté until golden brown.
Add lobster meat and cherry tomatoes and peas, once dry, add white wine and allow to evaporate.
Add (hot) stock, salt and pepper.
Continue to add stock one ladle at a time until rice is tender (this takes about 17 mins.)
Remove pot/pan from heat
Check seasoning.
Stir very well and finish dish with butter and fresh chopped parsley.
 

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