Four Seasons’ Shellfish Specialties
Wednesday - July 16, 2008
This week Roger Stettler, executive chef of Four Seasons-Maui, joins us in the kitchen.
This show aired originally in September 2006.
ARUGULA ENDIVE SALAD WITH TEMPURA PRAWNS
* 3 ounces baby arugula
* 6 ounces Belgian endive
* 4 ounces fresh hearts of palm
* 2 ounces toasted pine nuts
* 2 ounces Maui pineapple
* 10 teardrop tomatoes
* 6 tiger prawns
* salt and pepper, to taste
* 1 ounce basil leaves
* 4 tablespoons extra virgin olive oil
* 2 tablespoons fresh lemon juice
* 1 tablespoon Dijon mustard
* salt and pepper, to taste
For Tempura Batter:
* 1 cup tempura batter
* 3/4 cup water
* 1/2 cup beer
* 1 egg yolk * salt, 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 4 minutes till lightly golden brown.
Cut teardrop tomatoes in halves.
Peel tiger prawns and devein by cutting them open on the back. Score them to prepare for tempura.
Place all ingredients for the dressing in a blender, blend till emulsified, season to taste with salt and pepper.
Mix tempura batter with water, beer and egg yolk; whisk till very smooth. Season with a touch of salt and add a half cup of ice cubes.
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.
* 1 live lobster
* 3 cups (hot) lobster or shrimp stock
* 1 tablespoon butter
* 2 tablespoons extra virgin olive oil
* dash red pepper flakes
* 1 teaspoon garlic
* 1 teaspoon shallots
* 10 cherry tomatoes, cut in half
* 1 cup Carnaroli rice
* 2 tablespoons lobster meat
* 1/4 cup dry white wine
* 1 tablespoon fresh tomato juice
* 1 tablespoon English peas
* chopped fresh parsley
* basil leaf
Place lobster in large pot of boiling salted water and cook for 5 minutes.
Place lobster in bowl with water and ice and allow to cool off. Remove tail and claw meat and set aside.
Heat pan (for risotto). Add oil, shallots, pepper flakes and risotto rice, sauté until golden brown. Add lobster meat and cherry tomatoes and peas; once dry, add white wine and allow to evaporate. Add (hot) stock, salt and pepper.
Continue to add stock one ladle at a time until rice is tender (this takes about 17 minutes).
Remove pan from heat. Check seasoning. Stir very well and finish dish with butter and fresh chopped parsley. Makes two servings.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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