SPAGO AT THE FOUR SEASONS WAILEASpago Wailea

SPAGO AT THE FOUR SEASONS WAILEA | Tempura Kauai Prawns

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 cups 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