Antonio’s chef puts
seafood in spotlight

Here are the recipes for dishes prepared by chef David Dulude on "Hawaii's Kitchen" this week. The program airs at 5:30 p.m. on Sunday and is rebroadcast at the same time the following Saturday on KHON/FOX2.

Pan-Seared Jumbo Prawns

2 tablespoons olive oil
2 whole live jumbo prawns
4 tablespoons white wine
2 cloves roasted garlic
1 roma tomato, chopped
2 ounces fresh tarragon chopped (about a heaping tablespoon)
1 cup tomato juice

Heat olive oil in saute pan until hot. Meanwhile clean the prawns. Add prawns to the hot oil, sear both sides until they turn red. Deglaze the pan with the wine. Add garlic, tomato, tarragon, and tomato juice.

Scallop, Shrimp and Mussel Papillote

2 shrimp
3 mussels
2 scallops
2 tablespoons butter (1 ounce)
2 tablespoons white wine
1 cup thinly sliced vegetables of your choice
1 sheet of parchment paper

Wrap all the ingredients in parchment. Bake at 350 degrees for 15 to 20 minutes.

House Sampler

Dulude assembled a pupu assortment with ahi sashimi, a spring roll, 2 spicy shrimp, and beef and chicken kebabs arranged on a bed of thinly sliced vegetables. They were accompanied by a peanut chile sauce, sweet and sour sauce and soy sauce mixed with wasabi. Dulude recommended using ready-made sauces from the supermarket.

For the sashimi, cut 3 ounces of ahi into 4 thin slices.

To make the spring rolls, saute thinly sliced vegetables of your choice (Dulude used carrots, cabbage and bamboo shoots) until tender crisp. Deglaze pan with a little soy sauce. Let cool. Wrap the vegetable mixture in egg roll or spring roll wrappers, using a little water to seal edges. Deep fry in hot oil until crisp and golden brown. Drain briefly on paper towels.

For the spicy shrimp, saute cleaned and peeled shrimp in chile pepper oil over low heat until cooked through.

For the kebabs, thread thinly sliced flank steak and chicken on skewers. Roll in sesame oil and soy sauce. Grill until done.

Nutritional information unavailable.