Crab and Bacon Stuffed Molokai Prawns
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.