Recipe from the Golf Club World, Behind the Gates archives, by Jay Matsukawa at Royal Hawaian Golf Club, 2013.
Season prawns with Hawaiian salt and togorashi.
Dredge in cornstarch.
Deep fry prawns until bright pink and crispy.
Drain on paper towels and set aside.
Combine all ingredients except for oil in a blender. Blend for 5 seconds, then slowly drizzle in oil, blending until incorporated.
In a small bowl, gently toss frisee, nalo greens, long beans, thyme and parsley with half of the vinaigrette.
Place salad mixture in the middle of plate and sprinkle with goat cheese, cracked pepper and red bell peppers.
Place the crispy shrimp on top of the salad mixture, and drizzle the rest of the dressing over shrimp and salad.
Dog Point Vineyard, Sauvignon Blanc, Marlborough, New Zealand, 2009
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