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Star-Bulletin Features

Wednesday, October 18, 2000

Mutual Publishing
The poke contest is a tradition.

Pick of poke

Star-Bulletin staff

The amateur winner was long on ingredients and short on technique. The professional winner gave poke the sushi treatment.

More than 80 finalists were judged in Sam Choy's Poke Contest, held last month at the Hapuna Beach Prince Hotel on the Big Island.

Winner of the $1,500 first prize in the amateur category was Allan Sato, head baseball coach at Hawaii Pacific University. Ryan Vargas, executive chef at the Mauna Lani Bay Hotel and Bungalows, won the $3,500 top prize among professionals.

Vargas also won the overall grand prize and Sato was selected as Choy's favorite.

Grand Slam Poke

Allan Sato

2 pounds top-grade ahi, cubed
2 pounds naraigi, cubed
2 pounds smoked salmon, cubed
1 pound dry aku, thinly sliced
1 pound hokkigai clams, in bite-sized pieces
1 pound cooked tako, thinly sliced
1 pound cocktail shrimp, in bite-sized pieces
1 pound mussels, in bite-sized pieces
1 pound dry shrimp
4 cups red limu (ogo), chopped fine
1 cup limu lipoa, chopped fine
4 medium Maui onions, slivered
1 bunch green onions, chopped thin
1/2 cup roasted sesame seeds, ground
1/2 cup kukui inamona
3 cups sesame seed oil (preferably Kadoya brand)
1 cup oyster sauce
5 large red chile peppers

Combine all ingredients and chill. Garnish, if desired, with ohipihi.

Macadamia Nut Keahole
Lobster-Ahi Katsu

Ryan Vargas

Bullet Rolls:
1/2 pound ahi, diced small
1/2 pound cooked lobster, roughly chopped
1/4 cup chopped green onions
1/4 cup chopped Maui onions
1 tablespoon chopped ogo
1/2 cup diced mango
1 tablespoon cilantro
1/4 cup chopped roasted macadamia nuts
1 tablespoon soy sauce
2 tablespoons lime juice
1 tablespoon inamona
2 sheets nori
Bullet Crust:
1/2 cup panko
1/2 cup finely chopped roasted macadamia nuts
2 eggs
1 cup flour

Combine ingredients for the rolls, except nori. Mix well. Spread out a sheet of nori and cover with half the filling mix, leaving about 3/4 inch on one end uncovered. Roll toward the uncovered end, as though making sushi. Wet the end and seal the roll. Repeat for second sheet of nori.

Combine panko and macadamia nuts. Beat eggs to make an egg wash. Take each roll and coat in flour, then dip in egg and coat in panko mixture.

Fry in oil heated to 350 degrees for 5 minutes.

Nutritional information unavailable.

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