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Hawaii Recipes

Seafood Towers on Spicy Sprout Salad

Source: Chef Willie Bumanglag, Embassy Vacation Resort, Kaanapali, Maui

Lilikoi Dressing with Tamarind Reduction

1 pc spiny lobster tail
10 oz 20/30 scallops8 pc 16/20 shrimp, 1/4" diced
2 oz Maui onions, fine diced
½ tsp cilantro minced
juice of ½ lemon
1/4 tsp chili paste
1 oz scallions
3/4 oz nonfat dry milk
1 tsp sesame seeds
1 tsp ginger, finely minced
1 tsp garlic, finely minced
6 pc nori seaweed sheets
3 C tempura batter

In a food processor, puree lobster and scallops until smooth, then place in deep mixing bowl. Add all other ingredients into bowl and fold in thoroughly. Let chill until ready to use.

Place seafood mix onto nori seaweed sheets, the same method as making sushi rolls. Spread mix about 1/4" high and 1-1/2" wide. Roll like sushi, about an inch in diameter to allow it to cook quickly. Dip in tempura batter and deep fry in wok for 5-8 minutes, until center is cooked. Cut on diagonal and place on salad. Dress with lilikoi dressing.

Lilikoi dressing

1 egg yolk
1 T shallot
2 c vegetable oil
2 oz rice vinegar
1 oz granulated sugar
pinch salt
pinch parsley, minced
1 oz water
pinch paprika, ground

In a blender, add all ingredients and pour vegetable oil slowly into blender. Let blend for a couple of minutes and set aside. Adjust salt to taste if necessary.

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