- 1 1/4 pounds boiled potatoes, cut into 1/2 inch cubes
- 1/4 cup minced onion
- 1/4 cup minced green onion
- 1 teaspoon minced fresh ginger
- 2 tablespoons lightly crumbled seaweed
- 1 tablespoon ground kukui (candle nuts*)
- 2 teaspoons sesame oil
- 1 1/2 teaspoons crushed red pepper flakes
- 1 lemon
- 2 tablespoons oyster sauce
- 8 leaves iceberg lettuce
- 2 tablespoons cilantro leaves, for garnish
Mix together boiled potatoes, minced onion, green onion, ginger, seaweed, kukui nuts, sesame oil, lemon, oyster sauce and red pepper in mixing bowl. Cover and refrigerate at least one hour, for flavors to come together. Arrange lettuce leaves on a serving platter, spoon the potato poke on top, and garnish with cilantro. Serves 4.
* Candle nuts, native to islands of the South Pacific, are hard, oily nuts which, in a culinary context, are ground and used mostly in Indonesian and Malaysian dishes as a thickening agent. Macadamias and Brazil nuts make good substitutes.
Chef: Ilona O?Brien
Grand Prize Winner
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!