Dukes Waikiki Seafood Luau Plate Recipes

MIDDLE EASTERN MEZZE PLATE

Steps:

• Soak the red onion in a bowl of ice water until ready to use. Cook the couscous as the label directs.
• Meanwhile, cook the edamame as the label directs; drain and rinse under cold water. Toss the edamame, tomatoes, parsley, olive oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
• Fluff the couscous with a fork. Drain the red onion and squeeze dry. Add the couscous and red onion to the bowl with the edamame mixture and toss to combine. Season with salt and pepper. Divide among plates and serve with the hummus, stuffed grape leaves, Peppadew peppers and pita wedges.

DUKES WAIKIKI SEAFOOD LUAU PLATE

Steps:

• 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.
• 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.