PRAWNS IN FAST KINE IMU
Heat charcoal. Pound 3 baby banana stumps. Place banana stumps on coals. Place hibachi grill on top of stumps.
12 cleaned prawns with shells on
¼ stick of unsalted butter cut into 4 slabs.
Mince ginger, garlic, lemongrass and chili and add a dash of shoyu. Mix together well.
Pile prawns in the middle of a large piece of foil. Spoon the prawn paste onto the prawns. Place 4 square pads of butter onto prawns. Season with 2 large pinches of salt. Top with cilantro, mint and basil leaves. Squeeze lemon juice on top. Wrap and seal foil. Place on hibachi grill. Cover foiled prawns with burlap bag that was soaking in water. Close hibachi lid. Cook for 45 minutes, until prawns are red.
Pepeiao soaked in shoyu water then chopped
Sauce: grated ginger, garlic, daikon mixed with shoyu, lemon juice and water
Boil banana leaves for 10 minutes. Place a leave on foil. Put a ½ inch layer of about ¾ cup cooked rice in the center of the foil. Place vegetables on the rice. Score the aholehole (cut 3 lines into the side of the fish) and place on vegetables. Season the fish with a generous pinch of salt. Place more vegetables on top of the fish. Place pepeiao on the veggies. Pour 2 Tbsp of sauce on top. Wrap in banana leaf (no need to secure). Wrap and seal in foil. Place on fire (hibachi imu).
DEEP FRIED MOCHIKO ‘O’OPU
Heat oil in deep pan on high. Salt both sides of the cleaned ‘o’opu. Dust with tapioca flour and mochiko flour. Turn down the head to medium high. Place fish in oil. Fry until light golden, remove and sprinkle with a pinch of salt.
LOMILOMI AHOLEHOLE AKULIKULI
Diced red onion
Minced dried shrimp
½ Tbsp sesame oil.
Mix all ingredients together.