Star-Bulletin Features

Wednesday, June 20, 2001


Potato adds
crunch to tempura

Dishes prepared by Eldon Ricardo of Willoughby's Restaurant on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Crispy Potato Crusted Shrimp Salad

8 shrimp (16 to 20 count size), peeled and deveined
Salt and pepper to taste
Tempura batter
2 large potatoes, peeled and put through curler
Vegetable oil for frying
Mixed greens
>> Balsamic Vinaigrette:
1 tablespoon Dijon-style mustard
3 tablespoons balsamic vinegar
1 teaspoon minced garlic
3/4 cup olive oil
Salt and freshly ground pepper to taste
>> Mango Salsa:
1 medium ripe mango
1 tablespoon red onion, diced
1 teaspoon cilantro, chopped
1 teaspoon green onion, chopped
1 tablespoon red wine vinegar
1 pinch red chili flakes (optional)
Salt and pepper to taste
>> Candied Peanuts:
1 cup sugar
1 cup water
1 cup peanuts

Season shrimp with salt and pepper. Dip in tempura batter. Wrap potato strings around shrimp. Deep-fry until golden.

To make vinaigrette: Combine mustard, vinegar and garlic. Whisk, adding oil in a thin stream until well combined. Season with salt and pepper.

To make salsa: Combine all ingredients and season with salt and pepper.

To make candied peanuts: In a saucepan, combine sugar and water. Bring to a boil and let reduce to thick syrup. Add peanuts to saucepan and stir to coat evenly. Spread evenly onto a plate and let cool.

To assemble dish: Toss mixed greens with balsamic vinaigrette. Arrange shrimp over greens. Place mango salsa on shrimp and sprinkle with candied peanuts.

Black & White Sesame Crusted Mahi

4 6-ounce mahimahi pieces
Salt and pepper to taste
Peanut oil for frying
>> Sesame Seed Butter:
4 ounces unsalted butter, softened
2 tablespoons EACH black and white sesame seeds
1/2 teaspoon garlic, minced
Salt and pepper to taste
>> Ginger Buerre Blanc:
3 cups white wine
1/2 cup rice vinegar
1 tablespoon ginger, grated
2 cups heavy cream
8 ounces unsalted butter, in 1-inch cubes
Salt and pepper to taste

To make Sesame Seed Butter: Combine all ingredients.

To make Ginger Buerre Blanc: Combine wine, vinegar and ginger in saucepan over high heat. Reduce liquid by one-third. Add heavy cream and let this reduce by half. Lower heat, and slowly incorporate butter pieces into the liquid with a whisk. Keep stirring until all the butter has been added. Season with salt and pepper.

Season mahimahi with salt and pepper. Heat oil and sauté mahimahi until medium rare. Spread 1 tablespoon Sesame Seed Butter on each piece of fish, and finish in 350 degree oven for about 3 minutes.

Serve with Ginger Buerre Blanc around fish.

Nutritional information unavailable.

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