Kicked Up Cajun Poke

Recipe Ingredients

1/2 lb	227g / 8oz	Tombo or Ahi (tuna) fillet - cut 1/2" cubes
1/2 lb	227g / 8oz	Spicy boiled Hawaiian spiny lobster tails
1/2 lb	227g / 8oz	Jumbo lump crabmeat
1/2 cup	31g / 1.1oz	Chopped Maui onion
1/2 cup	73g / 2.6oz	Chopped red or yellow bell pepper
1/2 cup	73g / 2.6oz	Chopped rinsed fresh limu or ogo seaweed
1/4 cup	15g / 0.5oz	Minced green onions
2 tablespoons	30ml	Minced fresh cilantro
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Fresh lime juice
2 teaspoons	10ml	Minced Hawaiian chile pepper
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Sesame oil
1/2 teaspoon	2.5ml	Essence
		= (see Bayou Blast recipe)
4 cups	948ml	Assorted greens
4		Avocados - halved, peeled,
		And seeded
		Taro Root Chips
2 lbs	908g / 32oz	Taro - peeled, and
		Cut into very thin rounds
		Peanut oil - for frying
		Essence
		= (see Bayou Blast recipe)

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP23) - from the TV FOOD NETWORK

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