Dukes Waikiki Seafood Luau Plate
- 2 packages rice stick noodles
- 1/2 red onion
- 1/2 red bell pepper, seeded
- 3 tablespoons olive oil
- 1 cup mushrooms, quartered
- 8 tiger prawns, peeled and deveined
- 12 ounces Hawaiian fish
- 12 sea scallops
- 2 pinches salt and pepper
- 4 tablespoons garlic butter
- 8 ounces spinach
- 8 ounces Luau Sauce, recipe follows
- 4 lemon wedges
- 1 orchid
Soak rice stick noodles in warm water for 1 hour. Drain.
Cut red onion and red bell pepper into long thin matchstick strips. Heat a large skillet pan; add oil, onion, mushrooms, seafood and salt and pepper, to taste. Fry quickly on high until seafood is almost done, 2 to 3 minutes. Season with salt and pepper and add garlic butter and scrape the bottom of the pan while it melts. Add spinach and toss well. Then add the soaked noodles and toss well. Place the noodles in the center of a small oval dish. Top with seafood. Pour Luau Sauce around the rim. Garnish with lemon wedges, orchid, and red pepper strips.Luau Sauce:
8 ounces luau leaf, see Cook's Note*
Pinch baking soda
1 teaspoon green curry paste
1 teaspoon ginger, smashed
1 piece lemongrass, roughly chopped and smashed
8 ounces coconut milk
1 ounce sugar
1 teaspoon fish sauce
2 tablespoons water
Pinch kosher salt
4 ounces heavy cream
Heat sugar in a fry pan until it is a light brown caramel. Add the fish sauce and water. Continue to cook until the lumps are dissolved. Add the coconut milk mixture and salt. Simmer for 20 minutes. Strain through a fine sieve. Completely cool sauce and then stir in cream. Blend luau leaves with cooled sauce in blender.
*Cook's Note: You may substitute 4 ounces cooked spinach for the luau leaves. Omit baking soda.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.