Ingredients
16 stalks lemongrass
4 strips Hawaiian ahi fillets (3 oz. each)
Hawaiian salt to taste
4 sheets nori (Yamamoto)
2 ounces carrot, julienned
1 ounce red bell pepper, julienned
2 ounces daikon sprouts
All-purpose flour for dusting
2 cups ready mix tempura batter
Peanut oil for deep frying
Garnish:
4 ti leaf boats
4 ounces sunflower sprouts
8 ounces cucumber spirals
2 ounces carrot, julienned
4 ounces limu ogo
1 ounce Spicy Ponzu Sauce
1 teaspoon black sesame seeds
4 orchids
Spicy Ponzu Sauce
1/2 ounce ponzu vinegar
1/2 ounce soy sauce
1 ounce sweet Thai chili sauce
1 teaspoon fish sauce (Tiparos)
Mix all ingredients together; blend well. Chill.
Directions
Make a 1 1/2-inch slit down the middle of the lemongrass stalk. Rotate it a quarter of a turn and make another 1 1/2-inch slit to open up the middle. Cut ahi into strips the same length as a nori sheet. Sprinkle ahi with Hawaiian salt; set aside. Place a sheet of nori on a sushi mat and top with a little of each vegetable, saving enough for the other rolls. Roll it up like a sushi roll and slice into four pieces. To stuff the lemongrass push both ends of the stalk to open the middle and place a piece of the ahi roll inside, making sure that it is enclosed completely by the lemongrass. Dust with flour. While holding it in one hand scoop the tempura batter over the middle of the lemongrass, making sure to totally coat the roll only and not the ends. Deep fry in peanut oil until golden brown. Remove from the oil and slice on the bias immediately or it will overcook. Arrange a ti leaf boat, sunflower sprouts, cucumber spirals, carrots and ogo on a plate. Place lemongrass traps on the plate and drizzle with Spicy Ponzu Sauce and sprinkle with black sesame seeds. Garnish with an orchid.
Creator Comment
Creator: Roberto Los Banos, Executive Chef,
Humuhumunukunuku'apua'a Restaurant, Grand Wailea Resort |
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