Tangled Lehi with Ama Ebi
Tylun Pang, Executive Chef,
The Westin Maui
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6 Hawaiian lehi fillets (3 oz. each), skin on
6 whole ama ebi (Hawaiian sweet shrimp)
12 shiso leaves
1/8 teaspoon Hawaiian salt
1 1/2 ounces katafi (shredded phyllo dough)
Vegetable or peanut oil for deep frying
garnish:
2 ounces daikon, julienned
2 ounces carrot, julienned
1 ounce ogo (Hawaiian seaweed)
12 asparagus spears, steamed
1 teaspoon black sesame seeds
Chili Cilantro and Garlic Sauce
Split lehi fillets through the skin, butterfly style. Do not cut all the way through. Cut the heads off the shirmp and
reserve them. Peel the shrimp and skewer each through the tail end on a bamboo skewer. Place two shiso leaves in each piece
of lehi where they have been cut. Next place a skewered shrimp on the shiso leaves and close the lehi filets holding the
shrimp and leaves together in the pocket. Season with Hawaiian salt and "tangle" or wrap the shredded phyllo around the
stuffed lehi fillets. Heat oil to 375¡F. and deep fry for approximately 2 to 3 minutes. Deep fry the reserved shrimp heads at
the same time. Garnish the tangled lehi with daikon, carrot, ogo, asparagus spears, black sesame seeds and shrimp heads.
Serve with 1 ounce of Chili Cilantro and Garlic Sauce. Makes 6 servings.
Chili Cilantro and Garlic Sauce
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1 cup Hawaiian raw sugar
1 cup rice wine vinegar
1 tablespoon Asian chili and garlic sauce
1/4 teaspoon Hawaiian salt
2 tablespoons, chopped cilantro
Bring sugar and vinegar to a boil for 1 to 2 minutes in a non-corrosive saucepan. Stir in chili paste and Hawaiian salt;
remove from heat. Let the sauce cool and add chopped cilantro. Serve drizzled over Tangled Lehi.
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