Crispy Kauai Prawns wITH Nalo Greens

Recipe from the Golf Club World, Behind the Gates archives,  ​by Jay Matsukawa at Royal Hawaian Golf Club, 2013. ​

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Ingredients
​

• 3 Head-on Kauai Prawns with (26/20 count)
• Pinch of Hawaiian Rock Salt
• Pinch Togorashi Pepper Flakes
• Cornstarch for dredging
• Vegetable Oil for frying
• 1/4 cup Baby Frisee
• 1 cup Nalo Greens
• 3 locally grown Long Beans, blanched
• 3 Sprigs fresh Thyme
• 6 Sprigs fresh Italian Parsley
• 1/4 cup Big Island Goat Cheese
• 1/2 teaspoon Cracked Pepper
• Pinch diced Red Bell Peppers, 1/8-inch dice
• 1/4 cup Patis Vinaigrette (see recipe)

Patis Vinaigrette
​

• 2 Tablespoons Chopped Garlic
• 1-1/2 cups Rice Wine Vinegar
• 2 Tablespoons Patis (Filipino Fish Sauce)
• 2 Tablespoons Soy Sauce
• 1/2 cup Sugar
• 12 cup Sweet Chili Sauce
• 2 cups Salad Oil

Preparation

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.

Patis Vinaigrette

Combine all ingredients except for oil in a blender. Blend for 5 seconds, then slowly drizzle in oil, blending until incorporated. 

Assembly

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.

Wine Match

Dog Point Vineyard, Sauvignon Blanc, Marlborough, New Zealand, 2009

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