Celebrate Narcissus Festival

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These dishes were prepared by Sammy Li of Waikiki Lau Yee Chai on "The Electric Kitchen" Sunday, in honor of the Narcissus Festival. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Lau Yee Chai Salad

1/3 cup shredded green papaya
1-1/2 cups shredded iceberg lettuce
1/2 cup EACH thinly sliced celery, shredded cantaloupe and shredded honeydew melon
1 teaspoon salt
Pinch sugar
1/2 teaspoon sesame oil
>> Garnish:
Romaine lettuce leaves
1 tablespoon finely chopped peanuts
Shredded red cabbage
Won ton wrappers, sliced and deep-fried (optional)

In a large bowl, combine all ingredient except garnishes; toss.

Place Romaine leaves on a plate, top with papaya mixture. Garnish with peanuts, cabbage and wun tun strips. Serves 2.

Steamed Garlic Prawns with Look Funn

1/4 pound look funn (Chinese rice noodles)
4 medium prawns
Pinch salt
1/2 cup minced garlic
1/2 cup soy sauce
1 tablespoon sesame oil
1 teaspoon salt
Finely sliced green onions, for garnish (optional)

Place look funn on a heat-resistant plate.

Using scissors, butterfly prawns, head to tail, by cutting through the back shell and pressing each prawn flat. Dry prawns with paper towels and sprinkle each with a pinch of salt. Spoon garlic onto prawns and place shell-side down on the look funn.

Bring water to boil in steamer. Carefully place plate of look funn and prawns into steamer and steam 7 to 10 minutes. Remove and top with soy sauce, sesame oil and salt. Garnish with green onions. Serves 4.

Nutritional information unavailable.

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