Idaho Potato crusted Kahuku Prawns
20 ea. 16/20 Kahuku Prawns
Clean and devein the prawns leaving the head and tail on.
Marinate the prawns in fresh garlic, herbs, olive oil, salt and pepper.
2 potatoes, string-cut with a thin root vegetables peeler (such as a Japanese mandoline).
Herbed Lemon Linguini
3 cups all- purpose flour
3/4 cup water
1 tsp. Salt
1/4 cup fresh thyme
1/4 cup fresh basil
1/4 cup fresh oregano
1 Tbsp fresh lemon juice
1 lemon rind, finely grated
Place in a pasta machine and use a linguini cutter.
Hawaiian Fruit Salsa
1 ea. Hawaiian papaya
1 ea. Hawaiian mango
1 ea. Hawaiian star fruit
1 ea .Hawaiian dragon fruit
1 ea. Hawaiian pineapple
1 tsp freshly grated ginger
1/2 cup olive oil
salt and pepper to taste
2 tsp sweet chili sauce (recommended, Mae Ploy)
Method of Preparation:
Shrimp:
Wrap potato strings around the body of the prawns and leave the head on. Place in a fryer until golden brown. Remove with a strainer and place on wax paper.
Linguini:
Blanch Linguini until el dente then sauté with a little olive oil, soft salted butter and salt and pepper.
Hawaiian Fruit salsa:
Mix all ingredients together in a bowl
Roll the lemon Linguini with a fork and place on the upper part of the plate. Rest the potato-crusted Kahuku Prawns on the linguini. Garnish the Hawaiian fruit salsa over the prawns.
Recipe by Hector Morales, executive chef, Turtle Bay Resort, for the Idaho Potato Commission
Serves 4
Erika Engle is a reporter with the Star-Bulletin. Call 529-4747, fax 529-4750 or write to Erika Engle, Honolulu Star-Bulletin, 500 Ala Moana Blvd., No. 7-210, Honolulu, HI 96813. She can also be reached at:
erika@starbulletin.com
