Onion blooms on Maui

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This dish was prepared by Denise Espinoza, winner of the Maui Onion Festival recipe contest, amateur division, on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show are available at the Hawaiian Electric Co. Web site, www.heco.com.

Stuffed Maui Onions

2 large Maui onions
13 large tiger prawns, shelled and cleaned
1/4 cup butter
Dash red pepper flakes
1/4 teaspoon garlic salt
1/2 chicken breast, cooked and shredded
1/4 cup cooked crabmeat
1-1/2 pound shredded pepper jack cheese
12 pimento-stuffed green olives
1/2 cup crushed Maui-style potato chips
4 tablespoons coarsely chopped macadamia nuts
2 cups red enchilada sauce
2 large avocados, pared and sliced into eighths

Preheat oven to 375 degrees. Grease an 8-by-8-inch baking pan.

Cut off the tops and root button of the onions, leaving the bottoms intact. Remove outer layer of each onion. Using a melon baller, scoop out centers, leaving a shell about 1/4-inch thick. Make three slices halfway down the onions and open the sections to create an "onion flower." Set aside.

Sauté prawns in butter, red pepper flakes and garlic salt. Chop 3 of the prawns and mix with chicken, crabmeat, cheese, olives, potato chips and 3 tablespoons of the nuts. Stuff onions with prawn mixture.

Place onions in prepared pan; bake 35 to 40 minutes or until golden brown and cheese is bubbly.

Heat enchilada sauce.

To serve, place sliced avocado and remaining prawns on two plates in a circular pattern. Pour some enchilada sauce in center of each plate. Place stuffed onions on enchilada sauce. Drizzle remaining sauce over onions and sprinkle with remaining 1 tablespoon nuts. Serves 8 as an appetizer.

Nutritional information unavailable.

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