By Request

By Betty Shimabukuro

Wednesday, September 22, 1999

Sam Choy Poke Contest photos
The 63 entries in the annual poke contest were artfully displayed,
with contestants making judicious use of
decorative themes and containers.

Pick winning
pokes to try

Scott Lutey, executive chef of the Sheraton Kauai Resort, took home top honors in Sunday's Sam Choy Poke Contest.

Lutey's Lawai'a Eke, or Fisherman's Bag, is an elaborate cooked poke dish. Lobster meat, tobiko, ogo and rice are stuffed into cone sushi wraps, dipped in a panko crust and fried. The pouches are served with Thai Curry Vinaigrette.

Choy's eighth annual poke contest drew more than 1,100 spectators to the Hapuna Beach Prince Hotel, where 63 contestants submitted entries in nine categories.

Several requests have come in for the winning recipes, particularly the top hokkigai poke recipe, so here is a selection.


First place, hokkigai, Betsy Esposito

5 pounds hokkigai
1/2 pound each chopped green onion and chopped white onion
1-1/2 cups each yellow, red and green bell peppers, chopped
1/2 cup sesame seeds
1/4 cup each chile pepper and Hawaiian salt
2 pounds Hawaiian shrimp
3/4 cup mushrooms

Combine all ingredients.


Best of Show, Scott Lutey

Bullet Thai Curry Vinaigrette

1 tablespoon each red Thai curry paste and sesame oil
1 cup each coconut milk, coconut syrup, clam juice
1 teaspoon minced ginger
1/4 teaspoon minced lemongrass
1-1/2 cups canola oil

Bullet Fisherman's Bag

1/2 pound Hawaiian lobster meat
1 tablespoon mayonnaise
1/2 teaspoon tobiko
1 teaspoon minced Maui onion
1 teaspoon chopped cilantro
2 cups cooked white rice
2 tablespoons sushi vinegar
1/2 cup ogo, chopped
12 cone sushi wraps
6 shiso leaves, cut in half
12 chives, blanched

Bullet Inamona Crust

1 cup tempura flour
1 cup ice water
1/2 cup toasted inamona
1 cup panko
1/2 cup flour

To make vinaigrette: Combine all ingredients except canola oil in a saucepan and simmer 8-10 minutes. Cool and pour into blender. Blend slowly, adding oil. Strain. Set aside.

Mix together lobster, mayonnaise, tobiko, onion and cilantro. Refrigerate.

Toss together rice, vinegar and ogo.

Open cone sushi wrappers, place shiso leaf inside. Top with rice mixture, then lobster mixture. Bring up sides and tie with a chive to form a purse.

To make crust: Whisk tempura flour and water together. Combine inamona and panko.

Dredge each pouch in flour; shake off excess. Dip each pouch in tempura-water mix, then in the inamona-panko mix. Fry in oil heated to 350 degrees until crisp, about 30 seconds. Drain.

Serve with vinaigrette. Serves 4.


First place, macadamia nut, Chef Ryan Vargas

1/2 pound raw blue crab, cut in half
1/2 cup crushed macadamia nuts
1 large onion, julienned
1/2 cup shoyu
3 tablespoons hoisin sauce
3 tablespoons sweet chile sauce
1 tablespoon garlic
1 teaspoon ginger
1 tablespoon sesame oil
1 teaspoon chile sambal
1/4 cup peanut oil
1 tablespoon peanut butter
Salt, to taste
Pepper, to taste

Combine ingredients in a large bowl; mix well. Chill two hours before serving.


First place, amateur, Eric Leong

1 pound ahi, cut into cubes
1 tablespoon Hawaiian salt
2 tablespoons sesame oil
Chile pepper to taste
1/4 cup soy sauce
1 onion, chopped
Chopped green onion, to taste

Combine ingredients; mix well.

Nutritional information unavailable.

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to

Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.

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