Question: Can you get me the recipe for the Kahuku Prawns from the Hilton Hawaiian Village in Honolulu, Hawaii. They are unbelievably crisp and delicious. -- Brad Ritter, Montgomery, Ala.
Answer: On the island of Oahu, Hilton Hawaiian Village is conveniently located three miles from downtown Honolulu at the gateway to Waikiki. More than a mile long, Waikiki Beach is renowned as one of the world's greatest beaches. Whether your idea of fun is soaking up the sun on a white sand beach, nightclubing in Waikiki, hiking Diamond Head or sampling the fantastic Hawaiian Regional Cuisine, you're going to enjoy yourself.Oahu is far and away the most diverse of the Hawaiian Islands: green forests and glorious beaches; fresh clean bays, rolling hills, dramatic cliffs and sweeping vistas counterpoised with the life of a vibrant city.
Learn lei making, get fit with hula aerobics, snorkel or soar over Honolulu via glider, helicopter or single engine tour. And no visit is complete until you've seen Chinatown and the rolling surf of Oahu's spectacular North shore.
Jean-Luc Voegele, chef at the popular Bali-by-the-Sea restaurant in the Hilton Hawaiian Village, prepares notable Hawaiian-style cuisine such as Kahuku Prawns. The island dish utilizes the mild, earthy flavor of Taro root, a root which can also be baked and eaten like a potato. Chef's tip to ensure crispy prawns: boil prawns in water 3 seconds, immediately transfer to ice-cold water, then peel and fry.
KAHUKU PRAWNS
Prawns:
12 large Kahuku prawns
8 ounces Taro root, peeled and julienned (potato may be substituted)
8 green onion tops, cut on angle
8 cherry tomatoes, peeled
1 sprig dill, chopped
1 cup pineapple chunks, optional
Sauce:
1 cup fresh carrot juice
1/8 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 cup pineapple juice
1/8 teaspoon salt
1/8 teaspoon pepper
2 ounces butter, softened
Bring 3 quarts salted water to boil in 5-quart stockpot. Blanch whole prawns, one at a time, 3 seconds in boiling salted water. Immediately transfer to ice water. Remove shells from prawns and deep fry in preheated vegetable oil 30 seconds or until center is cooked. Peel and julienne (cut in thin strips) taro root, arrange in a frying basket with a long handled and deep fry to golden brown. Repeat to fry 4 small taro baskets. Place one taro basket in center of each of four individual serving plates. Arrange prawns, green onions and tomatoes in or around taro baskets and add a sprinkle of fresh dill. In a large saucepan over medium heat, combine carrot juice, cinnamon, cayenne pepper and pineapple juice. Simmer to reduce by half. Add salt and pepper. Blend softened butter into the thin sauce. Ladle hot sauce on plate around taro baskets. Serve warm. Yields 4 appetizer size servings.
Diane Howard is a columnist for Hunt House Syndicate. America a la Carte welcomes recipe requests. Send the complete address of the restaurant along with your name, address and phone number to: America a la Carte, P.O. Box 5994, Austin, TX 78763-5994, or fax 512-453-2145. E-mail amercarte@aol.com.