Kicked Up Cajun Poke
- TARO ROOT CHIPS:
- 1/2 pound Tombo or Ahi (tuna) fillet cut 1/2" cubes
- 1/2 pound spicy boiled Hawaiian spiny lobster tails
- 1/2 pound jumbo lump crabmeat
- 1/2 cup chopped Maui onion
- 1/2 cup chopped red or yellow bell pepper
- 1/2 cup chopped rinsed fresh limu or ogo seaweed
- 1/4 cup minced green onions
- 2 tablespoons minced fresh cilantro
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons minced Hawaiian chile pepper
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1/2 teaspoon Essence (see Bayou Blast recipe)
- 4 cups assorted greens
- 4 avocados halved, peeled, and seeded
- 2 pounds taro peeled, and cut into very thin rounds
- Peanut oil for frying
- Essence (see Bayou Blast recipe)
Combine all the ingredients except the greens, avocados, and chips in a large bowl and mix well. Refrigerate, covered, until ready to serve.
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.
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.
This recipe yields 8 servings.