File photo
Chef Sam Choy hosted his poke
contest for the seventh year.
Marnette Marcello, a Safeway employee on the Big Island, won the Sam Choy's Choice and Mayor's Choice awards.
All told, 25 professional chefs and 40 non-professionals entered. Grand-prize winner was chef Scott Lutey of the Napili Kai Beach Club on Maui, for prawns stuffed with poke.
Got a craving for fish and seaweed? Try a winner:
12 Kahuku prawns, peeled and deveinedMix poke ingredients and stuff into prawns. Roll prawn in tempura batter and wrap with potato strips. Deep fry 1 to 2 minutes at 350 degrees. Serves 4.
1/2 cup tempura batter
1 pound sweet potato, in long shredsn Poke
6 ounces ahi, finely chopped
2 tablespoons Maui onion, minced
3 tablespoons ogo, chopped
4 ounces cucumbers, seeded and julienned
1 tablespoon tobiko
1 teaspoon sesame oil
Hawaiian salt, soy sauce and shichimin (chile pepper mix), to taste
1-1/2 teaspoon kim chee baseMix kim chee base with water.
2 tablespoons water
2-1/2 pounds cubed ahi
1/3-3/4 pounds cubed salt salmon
1 pound chopped wawae'iole (seaweed)
3-4 tablespoons ground kukui nut
1 tablespoon red Hawaiian salt
1 pound firm ripe tomatoes, cubed
Mix together the remaining ingredients except the tomatoes. Pour kim chee mixture over all; combine well.
Add tomatoes just before serving.
Nutritional analysis unavailable.
