Kataifi Tiger Prawns | Seafood Risotto | Pear Melba | Chocolate Pyramid

Served with Big Island Baby Greens,
Pineapple Vinaigrette
Serves 4

Ingredients
8 pieces of jumbo black tiger prawns, peeled
1⁄4 tablespoon of lemon juice
pinch of salt & pepper to taste
8 pieces of bamboo sticks
2 tablespoon of all purpose flour
1 tablespoon of chopped Macadamia nut
1 tablespoon of corn starch
1 whole egg
4 tablespoon of cold water
1 box of Kataifi (Shredded Filo Dough) or any thin noodles
4 cup of vegetable oil for deep fry

Preparation
Marinate the prawns with lemon juice, salt and pepper, the acid from lemon juice will make the meat of shrimp crunchy. Skewer the prawns with bamboo stick then set aside

In a bowl combine flour, cornstarch, chopped Macadamia nut, egg and cold water together.

Dip the prawn in the batter then wrap with the Kataifi, repeat till finish all the prawns

In a wok or deep fryer preheat the oil about 375 F, then fry the prawns for a few minutes or until you get the light brown color and serve with pineapple vinaigrette

Garnish with pineapple and mixed salad

back to top

Ingredients for the Pineapple Vinaigrette
1⁄2 cup of pineapple juice
1 tablespoon of sugar
1 tablespoon of white vinegar
pinch of salt
dash of Tabasco

Preparation
In a pot combine all ingredients together and bring it to a boil and simmer for a few minutes. Served room temperature

Serves 1

Ingredients
1 oz. crab meat
3 pieces of jumbo prawns
3 pieces of jumbo sea scallops
1 tablespoon of olive oil
1⁄4 tablespoon of chopped fresh leek
1 small of clove of fresh garlic, chopped
1⁄2 clove of fresh shallot, chopped
1⁄2 cup of Aborio rice
1 oz. of dry white wine
1 cup of shrimp or chicken stock
1⁄2 oz. of heavy cream
1 tablespoon of dices zucchini
1 tablespoon of fresh green peas
1⁄2 tablespoon of unsalted butter

Preparation
In a medium high heat pan sautéed shallot, garlic and leek with olive oil for a minute just to sweat it then add Aborio rice, cook for another minute then add white wine, crab meat, shrimp stock, and heavy cream.

Bring it to a boil and keep stirring to avoid the rice get lumpy, keep cooking for another fifteen to twenty minutes or until the rice is cook, then add zucchini, green pea and butter at the end.

In another pan sear the shrimp and scallop then put on top of the risotto.

back to top

In a puff pastry
Serves 8

Ingredients
1 sheet of puff pastry, cut in to a circle
3 inches diameter, 8 pieces
4 pieces of fresh pear, not to ripe
1 piece of cinnamon stick
6 pieces of clove
2 cup of water
1 cup of sugar
Pinch of salt
1 cup of fresh raspberry
1 cup of guava juice concentrate
8 scoops of vanilla ice cream

Preparation
Preheat your oven to a 350-375 degree, then bake the puff pastry for about 7 minutes or until the puff pastry rise to a golden brown in color, let it cool down and cut in half side way, then set aside.

Peel and cut the pears in half from top to bottom, take out the seed, (you may hold it in lemon water to keep from oxidizing)

In a pot add water, sugar, cinnamon stick, clove and a pinch of salt, bring it to a boil. Add pears and cover with a plate to hold the pears under the liquid, simmer for about 15-20 minutes, depend on how ripe of the pear or until the pears turn soft and tendered.

In a food processor add fresh raspberry and guava juice, then blended until the sauce is smooth.

To plate the pear Melba, plate one piece of puff pastry, top with a scoop of vanilla ice cream, and poached pear, then pour the raspberry sauce on the pear and top with another piece of puff pastry.

back to top

With Fresh Raspberry & Guava Puree
Serves 4

Ingredients
4 oz. bitter sweet chocolate
1 tablespoon of unsalted butter
2 egg yokes
6 oz. of heavy cream

Preparation
In a medium size stainless steel mixing bowl add chocolate and butter. Put on top of a boiling pot of water until the chocolate and butter are melted, set aside.

Whip the heavy cream in a mixing bowl until the cream is stiff. Slowly add the melted chocolate by using folding method until mousse is smooth all even color.

Pour the mousse in to a pyramid mold and freeze for a few hours. Remove the mousse from the mold by dipping the mold in to a bowl of hot water or use a thin knife to loosen edges. Garnish with fresh berries.

Ingredients for Raspberry & Guava Puree
1 cup of fresh raspberry
1 cup of guava juice concentrate

Preparation
Combined raspberry and guava in a food processor or mixer then puree it sauce until it smooth, about a minute or two. Served on the side with the pyramid chocolate.

back to top