Recipe courtesy of Duke's Waikiki
Dukes Waikiki Seafood Luau Plate
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1428
- Total Fat
- 48
- Saturated Fat
- 27
- Carbohydrates
- 200
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 46
- Cholesterol
- 145
- Sodium
- 1133
- Total: 3 hr 15 min
- Prep: 45 min
- Inactive: 1 hr
- Cook: 1 hr 30 min
Ingredients
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
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
Directions
- 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:
- Steam leaves and cook for 45 minutes with baking soda until tender. Transfer to ice bath for 1 minute. Drain in perforated pan. Squeeze liquid out using cheesecloth. Place the curry paste, ginger, lemongrass, and coconut milk in a saucepan and stir to dissolve. Bring to a simmer for 10 minutes.
- 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.