Local Flavors...featuring
Spago at the Four Seasons Resort in Wailea is, without a doubt, one of Maui's hottest dinner spots. At Spago, you'll find locals, visitors, and celebrities alike taking in the gorgeous ocean views, while enjoying the Hawaiian-California fusion cuisine and the incredible selection of wines.
Executive Chef Cameron Lewark uses only the freshest produce, fish and meats from around the islands to create his elegantly prepared Pacific Rim masterpieces. Lewark's nod to traditional Hawaiian culinary methods is evident, as is the innovative style that first made Spago famous. The menu changes daily, utilizing the finest ingredients available, and features many of Puck’s classics along with locally inspired dishes. We are fortunate to have Chef Lewark share his recipe for Tempura Prawns with us.
TEMPURA KAUAI PRAWNS
WITH PICKLED GINGER VINAIGRETTE & MARINATED CUCUMBERS
TEMPURA KAUAI PRAWNS
Ingredients:
| 5 | Prawns (Recommended size U 13-15) |
| 5 cups | AP Flour |
| Tempura Batter: | |
| 2 tbs | Salt |
| 2 tbs | Baking Powder |
| 1 tbs | Cayenne Pepper |
| 1 cup | Rice Flour |
| 1 cup | Corn Starch |
| 1 cup | Soda Water |
| Peanut Oil for Frying |
Method:
| * | Mix dry ingredients. | |
| * | Add soda water | |
| * | Dredge deveined and peeled prawns in flour, then tempura batter and fry to crisp golden brown |
GINGER VINAIGRETTE
Ingredients:
| 2 bunches | Cilantro |
| 3 cloves | Garlic |
| 1 tbs. | Sugar |
| 1 tbs. | Siracha |
| 1/2 cup | Pickled Ginger |
| 1/2 cup | Ginger Vinegar |
| 1 | Egg Yolk |
| 2 cups | Peanut Oil |
| 1 tbs. | Chili Oil |
Method:
| * | In a blender put egg yolk, ginger vinegar, pickled ginger, sugar, garlic and siracha, and blend until smooth. | |
| * | Add cilantro and blend for minutes | |
| * | Slow blender and add oil to the mix |
GARLIC CHILI PONZU
Ingredients
| 5 cloves | Garlic, mashed |
| 3 | Shallots, sliced |
| 1 bunch | Green Onions, chopped small |
| 1 liter | Mirin |
| 2 tbs | Samba Chili Sauce |
| 1 1/2 cups | Soy Sauce |
| 1 1/4 cups | Rice Vinegar |
| 1/2 | Bonito steeped in 1 cup water |
Method:
| * | Sweat garlic, shallots and green onions in nut oil (peanut is recommended). | |
| * | Deglaze with mirin and chili, cook down by half. | |
| * | Add bonito water. | |
| * | Strain |
MARINATED CUCUMBERS
Ingredients:
| 2 | Cucumbers, sliced thinly |
| 2 cups | Rice Vinegar |
| 1/4 cup | Ginger Vinegar |
| 1 1/2 cup | Sugar |
| 1 Tbs | Sesame Oil |
| 2 Tbs | Chili Oil |
| 1 Tbs | Coriander |
Method:
| * | Mix all ingredients above to marinate the cucumber slices. | |
PLATING:
It is recommended that the Prawns be served on one side of the plate with two dipping sauces: black bean ginger, and garlic chili ponzu. Garnish with marinated cucumbers.
Tempura Kauai Shrimp is courtesy of Spago at the Four Seasons Resort Maui
3900 Wailea Alanui
Wailea, Maui, Hawaii 96753
(808) 879-2999 • www.wolfgangpuck.com
Spago is open nightly for dinner-only serving from 5:30 p.m. to 9:30 p.m. The lounge opens at 5 p.m. nightly.