Treats from Chai’s
to try at home

Recipes prepared by Chef JJ and Chef Rodney Uyehara of Chai's Island Bistro, on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

CRUNCHY POTATO SANDWICH
WITH SEARED BLACKENED AHI

Chef Rodney Uyehara

6 ounces fresh ahi filet, sashimi grade, cut into 2 pieces
Cajun spice
2 raw potatoes
2 tablespoons vegetable oil
1 tablespoon corn starch
4 pearl onions
2 tablespoon veal stock
3/4 tablespoon ponzu sauce
1/2 tablespoon unsalted butter

Season the ahi with Cajun spice and sear in a hot pan for 45 seconds on each side. Set aside.

Shred the raw potato with a shredder, then rinse in cold water to keep the natural color of the potato. Dry the potato with a cloth and sprinkle with cornstarch.

In a medium hot pan, fry a fourth of the shredded potato with vegetable oil until potato is a light brown on both sides. Set aside. Repeat 3 times to get 4 cakes of crispy potato.

In another hot pan, sauté pearl onions with just a dash of oil until the onions caramelize. Add the veal stock and ponzu sauce and sauté for one minute. Add the butter and turn off the heat.

On each of two plates, lay one piece of crunchy potato, the seared ahi and another piece of potato, then drizzle with the ponzu demiglace

Makes 2 servings.

PYRAMID CHOCOLATE MOUSSE

Chef JJ

4 ounces bittersweet chocolate
1 tablespoon unsalted butter
2 egg yolks
6 ounces (3/4 cup) heavy cream

Put chocolate and butter in a medium size stainless steel mixing bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl is above the water, not in it, until the chocolate and butter are melted, set aside.

Whip the heavy cream until it is stiff. Slowly add the melted chocolate by folding it in until the mixture is smooth and the same color throughout.

Pour the mousse into a mold or 4 individual bowls or glasses and chill for a few hours.

Garnish with fresh berries.

Makes 4 servings.

KATAIFI & MACADAMIA NUT
CRUSTED BLACK TIGER PRAWNS

Chef Rodney Uyehara

8 jumbo black tiger prawns, peeled
1/4 tablespoon lemon juice
Salt & pepper, a pinch each, or to taste
8 bamboo sticks
2 tablespoons all purpose flour
1 tablespoon corn starch
1 egg
4 tablespoons cold water
1 box of kataifi (shredded filo dough) or substitute any thin noodles
4 cups vegetable oil for deep frying

Marinate the prawns in the lemon juice, salt and pepper; the acid from the lemon juice will make the meat of the shrimp crunchy.

Skewer the prawns on the bamboo sticks then set aside.

Combine the flour, cornstarch, egg and cold water. Dip a prawn in the resulting batter then wrap with some kataifi. Repeat with the remaining prawns.

In a wok or deep fryer, preheat the oil to375 degrees. Fry the prawns for a few minutes or until they turn a light brown color.

Serve with pineapple vinaigrette (recipe follows) and garnish with pineapple and mixed salad.

Makes 4 servings.

PINEAPPLE VINAIGRETTE

1/2 cup pineapple juice
1 tablespoon sugar
1 tablespoon white vinegar
Pinch of salt
Dash of Tabasco

In a hot pot combine all ingredients. Bring to a boil and simmer for a few minutes. Serve at room temperature.

Makes 4 servings.

Nutritional information unavailable.

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