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Sansei Seafood
puts new twist on
traditional dishes

Recipes prepared by D.K. Kodama of Sansei Seafood Restaurant & Sushi Bar on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Crab and Mango Salad Handroll with Cilantro Thai Vinaigrette

4 half-sheets colored mamenori
1/2 pound crab meat
1/4 pound fresh mango
1 ounce fresh Kula greens
(soybean wrap)
1/2 pound dry-roasted peanuts
1/4 cup cooked rice

Cilantro Thai Vinaigrette

1/4 cup sake
1-1/2 cup sugar
3/4 cup rice vinegar
2 tablespoons fish sauce
3/4 teaspoon chopped garlic
1 teaspoon sambal olek (garlic chile paste)
2 ounces cucumber, cut in small thin slices
1/2 ounce cilantro, coarsely chopped

To make vinaigrette: Bring sake to a boil, add sugar and cook until dissolved, place in a mixer with all the other liquid ingredients and garlic. Mix and add cucumbers and cilantro. Set aside.

Lay the mamenori with the short end near you. Lay the crab, mango, greens and peanuts on the closest third of the sheet. Dot the top with rice.

Using a sushi mat, roll lightly but firmly. Cut in half, place upright and drizzle 1 tablespoon vinaigrette around the 2 halves. Repeat with remaining ingredients to make 4 rolls (8 half-rolls).

Escargot with Fresh Spinach,
Kula Onions and Pancetta

6 escargot, well-rinsed
1 tablespoon garlic, chopped
2 tablespoons unsalted butter
1/8 cup onions, sliced and blanched
1 teaspoon sweet Thai chile sauce
1 tablespoon roughly chopped pancetta, lightly sautéed
1-1/2 cups baby spinach leaves
3/4 tablespoons olive oil
1 teaspoon lemon juice
Salt and pepper to taste
3 slices of baguette, toasted slightly

Sauté escargot, garlic and butter and season with salt and pepper. Cook until the garlic almost starts caramelizing. Add onion, Thai chile sauce and pancetta. Cook until heated through. Add spinach, olive oil, lemon and salt and pepper.

Top the bread with the escargot mixture.

Garlic Shrimp, Crab and
Cream Cheese Wonton

2 tablespoons chopped garlic in oil to cover
1 tablespoon chives, sliced
1 tablespoon mixed herbs (tarragon, chives, cilantro)
2 ounces shredded raw beets
1/2 cup sweet Thai chai sauce

Shrimp wontons
1/4 pound cream cheese
1 tablespoon mix of chives, chervil and parsley
6 king crab legs
12 shrimp, 21/25 size, peeled and deveined
Salt & pepper to taste
12 wonton wrappers
1 egg, beaten

Mango Coulis
1/4 pound mango meat
1 tablespoon rice vinegar
1 tablespoon lemon juice
1 tablespoon mirin
3/4 cup olive oil
Salt and pepper to taste

To make the wontons: Mix cream cheese, herbs, the meat from the crab legs and salt and pepper together and check seasoning.

Place 1/3 ounce (about 2 teaspoons) herb mixture on a shrimp where it is deveined. Lay shrimp on its side in the middle of a wonton wrapper.

Brush wrapper edges with egg and close and seal wonton. Repeat with all the shrimp and wonton skins. Deep fry wontons.

To make the Mango Coulis: Place mango, vinegar, lemon juice and mirin in a blender and puree fine. Slowly add olive oil until thickened. Season to taste with salt and pepper.

In a stainless steel bowl, toss wontons with chopped garlic in oil and herbs.

Place a small bundle of beet shreds in the center of the plate. Top with three wontons. Drizzle the Thai chai sauce on the wontons. Drizzle 1 cup of the mango coulis around the plate and on the wontons. Garnish with fresh cilantro sprigs.

Nutritional information unavailable.

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