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Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Tombo or Ahi (tuna) fillet - cut 1/2" cubes

  2. 1/2 lb 227g / 8oz Spicy boiled Hawaiian spiny lobster tails

  3. 1/2 lb 227g / 8oz Jumbo lump crabmeat

  4. 1/2 cup 31g / 1.1oz Chopped Maui onion

  5. 1/2 cup 73g / 2.6oz Chopped red or yellow bell pepper

  6. 1/2 cup 73g / 2.6oz Chopped rinsed fresh limu or ogo seaweed

  7. 1/4 cup 15g / 1/2oz Minced green onions

  8. 2 tablespoons 30ml Minced fresh cilantro

  9. 2 tablespoons 30ml Soy sauce

  10. 1 tablespoon 15ml Fresh lime juice

  11. 2 teaspoons 10ml Minced Hawaiian chile pepper

  12. 1 teaspoon 5ml Minced garlic

  13. 1 teaspoon 5ml Sesame oil

  14. 1/2 teaspoon 2 1/2ml Essence

  15. 4 cups 948ml Assorted greens

  16. 4 Avocados - halved, peeled,

  17. And seeded Taro Root Chips

  18. 2 lbs 908g / 32oz Taro - peeled, and Cut into very thin rounds

  19. Peanut oil - for frying

  20. Essence

  21. (see Bayou Blast recipe)

Instructions Jump to Ingredients ↑

  1. Combine all the ingredients except the greens, avocados, and chips in a large bowl and mix well. Refrigerate, covered, until ready to serve.

  2. Divide the greens among 8 plates and top with one avocado half. Spoon a generous 1/2-cup of poke in each avocado half and serve with Taro Root Chips.

  3. Taro Root Chips: In a large, deep wok or pot, heat the oil to 360 degrees. Add the taro rounds in batches and stir to prevent them from sticking. Cook until just golden brown, about 45 seconds. Remove from the oil and drain on paper towels. Sprinkle with Essence while still hot. Repeat with the remaining chips. Serve immediately.

  4. This recipe yields 8 servings.

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