These 13/15 prawns come from the island of Molokai. I stuffed them with a mixture of snow crab, bacon, bell pepper and fresh chives. I then poached the prawns in white wine, butter, garlic and shallots, finishing them in the salamander to give the stuffing some color. A small salad of a blend of micro greens grown in Kula, Kamuela tomatoes grown in Haiku, and a nice shallot vinaigrette accompany the four prawns. The dish is finished with lemongrass buerre blanc, made with lemongrass we have in our (currently small) hotel garden. This appetizer will be our special for the next couple nights, giving the Valentine weekend goers a nice local start to their dinners.
The Ruby -
1 year ago