Maui Pineapple Adds Pizazz To Prawn Salad

This week we’re cooking Maui style with Roger Stettler, executive chef of Four Seasons-Maui.

This show aired originally in September 2006.

ARUGULA ENDIVE SALAD WITH TEMPURA PRAWNS

For Salad:

* 3 ounces baby arugula
* 6 ounces Belgium endive
* 4 ounces fresh hearts of palm
* 2 ounces toasted pinenuts
* 2 ounces Maui pineapple
* 10 teardrop tomatoes
* 6 tiger prawns
* salt and pepper, to taste

Carefully wash the arugula; slice endive into quarter-inch wheels so it will fall apart. Peel off the outer layer of the fresh hearts of palm, dice into medium-size cubes. Dice the pineapple into small cubes.

Toast pine nuts in a frying pan over medium heat for about four minutes until lightly golden brown. Cut teardrop tomatoes in halves.

Peel tiger prawns and devein by cutting them open on the back. Score them to prep for tempura. Deep-fry the prawns by dipping them into the batter one at a time; remove from the fryer when golden brown.

Assemble the salad with all ingredients and season with salt and pepper, dress it on the plate and garnish with tempura prawns.

For Dressing:

* 1 ounce basil leaves
* 4 tablespoons extra virgin olive oil
* 2 tablespoons fresh lemon juice
* 1 teaspoon Dijon mustard
* salt and pepper, to taste

Place all ingredients for the dressing in a blender, blend until emulsified, season to taste with salt and pepper.

For Tempura Batter:

* 1 cup tempura batter
* 3/4 cup water
* 1/2 cup beer
* 1 egg yolk
* salt, to taste

Mix tempura batter with water, beer and egg yolk; whisk until very smooth. Season with a touch of salt and half cup of ice cubes.

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